Artichoke Linguine
| Yield: | 4 Servings |
| Categories: | Pasta |
| 1/2 | Stick melted butter | |
| 2 | tb | Olive oil |
| 1 | tb | Flour |
| 1 | c | Chicken broth |
| 1 | Clove garlic crushed | |
| 1 | tb | Minced fresh parsely |
| 2 | -(up to) | |
| 3 | ts | Fresh lemon juice |
| Salt & pepper to taste | ||
| 1 | cn | (14-oz) artichoke hearts; packed in water; drained and sliced |
| 2 | tb | Freshly grated Parmesan cheese |
| 2 | ts | Capers; rinsed and drained |
| 1/4 | ts | Salt |
| 1 | lb | Linguine; cooked al dente/drained |
| 1/4 | c | Olive oil |
| 1 | tb | Butter |
| 1 | tb | Freshly grated Parmesan cheese |
| 2 | oz | Minced Prosciutto or other ham (garnish) |
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