Pasta With Artichoke Hearts

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 Tbsp. flour
• 1 c. chicken broth
• 1 clove garlic, minced
• 1 Tbsp. parsley, minced
• 1 Tbsp. fresh lemon juice
• salt and pepper to taste
• 1 (14 oz.) can artichoke hearts, drained and sliced
• 2 Tbsp. Parmesan, grated
• 2 tsp. capers, rinsed and drained
• 1 Tbsp. Parmesan, grated
• cooked pasta of choice

1. Melt butter and oil.
2. Add flour and stir until smooth.
3. Blend in broth; stir until thickened.
4. Reduce heat to low and add garlic, parsley, lemon juice, salt and pepper.
5. Cook 5 minutes, stirring constantly.
6. Add artichokes, 2 tablespoons Parmesan and capers. Cover and simmer 8 to 10 minutes.
7. Toss with cooked pasta and garnish with an extra tablespoon of Parmesan.
8. Sauce freezes well! Serves 4.

butter, olive oil, flour, chicken broth, clove garlic, parsley, lemon juice, salt, hearts, parmesan, capers, parmesan, choice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718349 (may not work)