¼ cup (½ stick) melted butter 2 T olive oil
1 T flour
1 c chicken broth
1 T minced fresh parsely 2-3 tsps. fresh lemon juice S & P to taste 1 14oz. can artichoke hearts, packed in water, drained and sliced 2 T freshly grated parmesan cheese 2 tsps. capers, rinsed and drained
¼ tsp salt 1 lb. linguine, cooked al dente/drained ¼ cup olive oil
1 T butter 1 T freshly grated parmesan cheese 2 oz. minced prosciutto or other ham (garnish) Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth about 3 minutes. Blend in broth, stirring until thickened, about 1 minute. Reduce heat to low and add garlic, parsely, lemon juice, salt and pepper and cook about 5 minutes, 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 serves 4
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