Artichoke Linguine

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

• 1 boil pasta according to directions.
• 2 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.
• 3 reduce heat to low. add the garlic, parsley, lemon juice, salt and pepper. cook 5 minutes, stirring constantly.
• 4 blend in the artichokes and the 2 tbsp of parmesan cheese.
• 5 cover and simmer over low heat for about 8 minutes.
• 6 melt the remaining butter in a large skillet over medium heat. stir in the remaining oil, cheese, and salt. add linguine and toss lightly.
• 7 arrange pasta on a platter and pour sauce over all. (i usually just toss it all together.).
• 8 serve immediately. (it still tastes good as leftovers too.).