Artichoke Prosciutto Pasta

By PatTillman

Ingredients

• Additional:
• 1/2 C Butter
• 3 T Flour
• 2 C Chicken Broth
• 4 Cloves Garlic, crushed
• 2 T Fresh Parsley, minced
• 1-2 T Fresh Lemon Juice
• Salt
• Pepper
• 2 14oz Cans Artichoke Hearts (in water) drained and sliced
• 4 T Grated Parmesan Cheese
• 4 t Capers, rinsed and drained
• 1 T Butter
• 2 T Olive Oil
• 4 T Grated Parmesan Cheese
• 1/4 t Salt
• 1 lb Linquine
• 2-4 oz Prosciutto (1/8 - 1/4 lb)

Preparation

Step 1

Melt butter over medium heat in a medium saucepan. Add flour and stir until smooth, about 3 minutes).

Blend in broth, stirring until thickened, about 1 minute.

Reduce heat to low.

Add garlic, parsley, lemon juice, salt and pepper; cook about 5 minutes. Stir constantly.

Blend in artichokes, cheese, capers, and simmer 8 minutes.

Cook pasta and drain.

Melt additional butter. Stir in olive oil, cheese, and salt.

Add Linguini, toss lightly.

Arrange on platter. Pour on sauce. Garnish with prosciutto and parsley.