Artichoke linguine

 
                             ARTICHOKE LINGUINE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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)
 
 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 minute, stirring constantly.  Blend
 in artichokes, cheese and  capers.  Cover and simmer about 8 minutes.
 
 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.
 Typos by Brenda Adams 
 From Cooking With Bon Appetit, Pasta and Pizza, 1985
 
 
 
 
 
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