Linguine And Artichokes In White Sauce

• 1/4 c. olive oil
• 1/4 c. butter
• 1 tsp. flour
• 1 c. chicken stock
• 1 clove garlic, crushed
• 2 tsp. fresh lemon juice
• 1 tsp. minced parsley
• salt and pepper to taste
• 8 artichoke hearts, cooked and drained
• 2 Tbsp. freshly grated Parmesan cheese
• 1 tsp. drained capers
• 1 lb. linguine, cooked
• 2 Tbsp. olive oil
• 1 Tbsp. freshly grated Parmesan cheese
• 1 Tbsp. softened butter
• 1/4 tsp. salt

1. In large, heavy skillet, heat 1/4 cup olive oil and 1/4 cup butter over moderately low heat.
2. Add flour and cook mixture, stirring, for 3 minutes.
3. Stir in chicken stock and cook over moderately high heat for 1 minute.
4. Add garlic, lemon juice, parsley, salt and pepper to taste.
5. Cook for 5 minutes over low heat, stirring occasionally.
6. Add artichoke hearts, 2 tablespoons Parmesan cheese and drained capers; cook, covered, for 8 minutes. In large casserole, combine 2 tablespoons olive oil, 1 tablespoon Parmesan cheese, softened butter and 1/4 teaspoon salt.
7. Add drained linguine to the casserole and toss with the cheese mixture. Divide pasta among 4 heated bowls; top with sauce and garnish each serving with additional grated Parmesan cheese.
8. Makes 4 servings.

olive oil, butter, flour, chicken stock, clove garlic, lemon juice, parsley, salt, hearts, parmesan cheese, capers, linguine, olive oil, parmesan cheese, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872768 (may not work)