Artichoke Linguine

Name: Artichoke Linguine
Yield: 4
Cuisine: Fusion
Ingredients: butter; olive oil; flour; chicken broth; garlic; parsley leaves; lemon juice; salt and white pepper; artichoke hearts; parmesan, parmigiano-reggiano cheese, grated; capers; butter; olive oil; parmesan, parmigiano-reggiano cheese, grated; salt; pasta, linguine; prosciutto

Submitted by bfh1968

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

CUP BUTTER

CUP OLIVE OIL

TABLESPOON ALL-PURPOSE FLOUR

CUP CHICKEN BROTH

CLOVE GARLIC
crushed

TABLESPOON PARSLEY LEAVES
fresh, minced

TEASPOONS LEMON JUICE
fresh

X SALT AND WHITE PEPPER
to taste *

OUNCES ARTICHOKE HEARTS
packed in water, drained and sliced

TABLESPOONS PARMESAN CHEESE

TEASPOONS CAPERS
rinsed and drained *

TABLESPOON BUTTER

TABLESPOONS OLIVE OIL

TABLESPOON PARMESAN CHEESE
freshly grated

TEASPOON SALT

POUND PASTA, LINGUINE
freshly cooked and drained

OUNCES PROSCIUTTO
or other ham, minced *

Directions

Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth, about 3 minutes.

Blend in stock, stirring until thickened, about 1 minute. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper and cook about 5 minute, stirring constantly.

Blend in artichokes, cheese and capers.

Cover and simmer about 8 minutes. Melt remaining butter in large skillet over medium heat. Stir in remaining oil, cheese and salt.

Add linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto.