Linguini with Artichokes
List of Ingredients
1/4 cup olive oil
1/4 cup butter
1 teaspoon flour
1 cup chicken broth
2 teaspoons lemon juice
1 teaspoon minced parsley
8 canned artichoke hearts, drained
Salt and pepper
1 clove garlic
2 tablespoons Parmesan cheese
1 teaspoon capers, drained
1 pound linguini
2 tablespoons olive oil
1 tablespoon Parmesan cheese
1 tablespoon softened butter
1/4 teaspoon salt
Minced prosciutto
Recipe
In a large skillet, heat 1/4 cup olive oil over moderately low heat.
Add 1/4 cup butter, melt it and add flour. Cook the mixture, stirring
for 3 minutes.
Stir in the chicken broth (which has been heated), increase the heat
to moderately high and cook for 1 minute.
Add one crushed garlic clove, lemon juice, minced parsley, salt and
pepper to taste, and cook over moderately low heat, stirring
occasionally for 5 minutes. Add the artichoke hearts, 2 tablespoons
Parmesan cheese and capers and cook the sauce covered, basting the
artichoke hearts with the sauce several times for 8 minutes or until
leaves separate.
In a kettle, cook the linguini, al dente, and drain. In the kettle,
combine 2 tablespoons olive oil, 1 tablespoon each of Parmesan and
softened butter and 1/4 teaspoon salt.
Return the drained linguini to kettle and toss it with the cheese
mixture. Divide linguini in heated bowls, top it with sauce and
garnish each serving with 1 tablespoon minced prosciutto.
Makes 4 servings.
Per serving: 789 calories; 38.4 g fat; (13.4 g saturated fat; 44
percent calories from fat); 47 mg cholesterol; 657 mg sodium.
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