Artichoke Linguine

Photo: flickr user RobotSkirts

Ingredients

stk melted butter

2 tablespoons Olive oil

1 tablespoon Flour

1 cup Chicken broth

1 Clove garlic crushed

1 tablespoon Minced fresh parsely

2 -(up to)

3 teaspoons Fresh lemon juice

Salt & pepper to taste

1 can (14-oz) artichoke hearts, packed in water, dr

2 tablespoons Freshly grated Parmesan cheese

2 teaspoons Capers, rinsed and drained

teaspoon Salt

1 pound Linguine, cooked al dente/drained

cup Olive oil

1 tablespoon Butter

1 tablespoon Freshly grated Parmesan cheese

2 ounces Minced Prosciutto or other ham (garnish)

Preparation

Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth about 3 minutes. Blend in broth, stirring until thickened, about 1 minute. Reduce heat to low and add garlic, parsely, lemon juice, salt and pepper and cook about 5 minutes, 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.

Serves 4,