Artichoke Linguine



INGREDIENTS:

1/4  cup butter -- (1/2 stick)

1/4 cup  olive oil

1 tablespoon all purpose flour

1 cup chicken stock

1 garlic clove -- crushed

1 tablespoon minced fresh parsley

2 teaspoons fresh lemon juice -- (2 to 3 teas.)

salt and freshly ground white pepper

14 ounces artichoke hearts packed in water, drained and sliced

2 tablespoons freshly grated parmesan cheese

2 teaspoons capers -- rinsed and drained

1 tablespoon butter

2 tablespoons olive oil

1 tablespoon freshly grated parmesan cheese

1/4  teaspoon  salt

1  pound linguine -- freshly cooked and drained

2  ounces prosciutto or other ham -- minced (garnish)

DIRECTIONS:

1. Yes, I have checked and re-checked those ingredients.  Looks like
a lot, but really is not.  Melt butter with oil in small saucepan over
medium heat.  Add flour and stir until smooth, about 3 minutes.  Blend
in stock, stirring until thickened, about 1 minute.  Reduce heat to low.
Add garlic, parsley, lemon juice, salt and pepper and cook about 5 min.,
stirring constantly.  Blend in artichokes, cheese and  capers.  Cover
and simmer about 8 minutes.

2. Melt remaining butter in large skillet over medium heat. Stir in
remaining oil, cheese and salt. Add linguine and toss lightly. Arrange
pasta on platter and pour sauce over. Garnish with prosciutto.



Artichoke Linguine