Linguine And Artichokes In White Sauce - cooking recipe

Ingredients

1/4 c. olive oil
1/4 c. butter
1 tsp. flour
1 c. chicken stock
1 clove garlic, crushed
2 tsp. fresh lemon juice
1 tsp. minced parsley
salt and pepper to taste
8 artichoke hearts, cooked and drained
2 Tbsp. freshly grated Parmesan cheese
1 tsp. drained capers
1 lb. linguine, cooked
2 Tbsp. olive oil
1 Tbsp. freshly grated Parmesan cheese
1 Tbsp. softened butter
1/4 tsp. salt

Preparation

In large, heavy skillet, heat 1/4 cup olive oil and 1/4 cup butter over moderately low heat.
Add flour and cook mixture, stirring, for 3 minutes.
Stir in chicken stock and cook over moderately high heat for 1 minute.
Add garlic, lemon juice, parsley, salt and pepper to taste.
Cook for 5 minutes over low heat, stirring occasionally.
Add artichoke hearts, 2 tablespoons Parmesan cheese and drained capers; cook, covered, for 8 minutes. In large casserole, combine 2 tablespoons olive oil, 1 tablespoon Parmesan cheese, softened butter and 1/4 teaspoon salt.
Add drained linguine to the casserole and toss with the cheese mixture. Divide pasta among 4 heated bowls; top with sauce and garnish each serving with additional grated Parmesan cheese.
Makes 4 servings.