Artichoke Linguine

By AprilAbrantes

Carini Family

Ingredients

• 1/4 c. butter (1/2 stick)
• 1/4 c. olive oil
• 1 Tbsp flour
• 1 c. chicken broth
• 1 or 2 large garlic cloves, depending on your taste
• 1 Tsbp. minced fresh parsley
• 1 Tsbp. fresh lemon juice
• Salt & pepper to taste (I use 1/2 tsp and 1/4 tsp respectively)
• 2 cans artichoke hearts packed in water, drained and cut into quarters or sliced
• 2 tbsp. freshly grated parmesan cheese
• 2 tsp capers rinsed and drained
• 1 lb linguine, cooked al dente and drained
• 2 oz. minced prosciutto or other ham (optional)

Preparation

Step 1

Melt butter with oil in a small saucepan over medium heat. Add flour and stir until smooth, about 3 min. Blend in broth, stirring until thickened, about 1 minute. reduce heat to low. Add Garlic, parsley, lemon juice, salt & pepper, cheese and capers. Cover mixture and simmer about 8 minutes.
Pour over cooked linguine and serve, with Italian bread & lettuce salad.