Artichoke Linguine

| Next >>

Title: Artichoke Linguine
Yield: 4 Servings
Categories: Pasta


1/2 Stick melted butter
2 tb Olive oil
1 tb Flour
1 c Chicken broth
1 Clove garlic crushed
1 tb Minced fresh parsely
2 -(up to)
3 ts Fresh lemon juice
Salt & pepper to taste
1 cn (14-oz) artichoke hearts;
-packed in water; drained
-and sliced
2 tb Freshly grated Parmesan
2 ts Capers; rinsed and drained
1/4 ts Salt
1 lb Linguine; cooked al
1/4 c Olive oil
1 tb Butter
1 tb Freshly grated Parmesan
2 oz Minced Prosciutto or other
-ham (garnish)

Date: Sun, 24 Mar 1996 09:10:13 +0300

From: (Dianne Weinsaft)
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,




From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,