Artichoke Linguine

• 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

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.).

butter, olive oil, flour, chicken stock, garlic, fresh parsley, lemon juice, salt, frozen artichoke, parmesan cheese, unsalted butter, olive oil, parmesan cheese, salt, linguine

Taken from www.food.com/recipe/artichoke-linguine-201386 (may not work)