Artichoke Linguine - cooking recipe

Ingredients

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

Preparation

Boil pasta according to directions.
In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
Blend in the artichokes and the 2 tbsp of parmesan cheese.
Cover and simmer over low heat for about 8 minutes.
Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
Serve immediately. (It still tastes good as leftovers too.).