Rate this recipe
4/5
(1 Votes)
Ingredients
- 5 Tbls butter
- 4 1/2 Tbls flour
- 2 cups hot chicken stock
- 8 artichoke hearts, quartered
- 1 garlic clove, smashed and chopped
- 1/2 cup stuffed green olives, halved
- 1 Tbls chopped parsley
- 1/4 cup dry white wine- Chardonnay
- 1 lb linguine, cooked
- 1/2 cup grated Parmesan cheese
- salt and pepper
Details
Preparation
Step 1
Heat 4 Tbls butter in saucepan. Mix in flour and cook 2 minutes over low heat while stirring. Pour in chicken stock, mix very well and season generously. Cook 8-10 minutes over low heat. Meanwhile, heat remaining butter in frying pan. Cook artichoke hearts, garlic, olives and parsley 2-3 minutes over medium heat. Season well. Incorporate white wine and continue cooking misture 2-3 minutes. Add artichoke mixture to sauce and mix well. Pour over pasta and sprinkle with cheese before serving.
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