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    Artichoke Linguine


    Source of Recipe


    recipezaar

    Recipe Introduction


    4 to 6 servings

    List of 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

    Recipe



    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.).

 

 

 


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