Linguini With Artichoke Sauce - cooking recipe

Ingredients

1/4 c. olive oil
1 Tbsp. flour
1 garlic clove, crushed
1 tsp. minced parsley
1 (14 oz.) can artichoke hearts, packed in water
2 Tbsp. grated fresh Parmesan cheese
1 tsp. drained capers (optional)
1/2 lb. linguini or other thin pasta
4 Tbsp. butter
1 c. chicken broth
2 tsp. lemon juice

Preparation

Heat oil in large skillet.
Add butter or margarine and melt. Add flour and cook, stirring 3 minutes over medium heat.
Slowly stir in chicken stock.
Increase heat and cook 1 minute.
Add garlic, lemon juice and parsley; cook uncovered over low heat for about 5 minutes.
Recipe can be held at this point for up to 2 hours.
Drain and quarter artichokes.
Add to prepared mixture with cheese and capers.
Cook uncovered, basting artichokes for about 8 minutes.
Meanwhile, cook pasta according to package directions. Drain and toss with hot sauce.
Serve with more cheese and chopped parsley.