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Linguine with Artichoke Sauce
(from the Kitchen of MaryAnn Diorio)
(This was one of my family's favorite recipes when my children were growing up. It still is!)
Ingredients
__1/4 cup Olive Oil
__6 Tablespoons Butter
__2 teaspoons Flour
__1 cup Chicken Stock, heated
__2 Cloves Garlic, crushed
__2 teaspoons Lemon Juice
__1 teaspoon Minced Parsley
__Salt to taste
__Pepper to taste
__3 Tablespoons Parmesan Cheese
__1 lb. Linguine
__1 14-ounce can or jar Artichoke Hearts, drained and chopped
Instructions
__Heat 1/4 cup Olive Oil in heavy skillet.
__Add 4 Tablespoons of Butter and melt.
__Add Flour and cook, stirring for 3 minutes.
__Stir in heated chicken stock.
__Increase heat and cook for 1 minute.
__Add garlic, lemon juice, parsley, salt, and pepper
__Cook over moderate heat for 5 minutes.
__Add Artichoke Hearts and 2 Tablespoons of Parmesan Cheese.
__Cook, basting artichokes, for 8 minutes.
__Cook pasta until al dente. Drain.
__Toss pasta with remaining 2 Tablespoons Butter, 1 Tablespoon Olive Oil, and 1 Tablespoon Parmesan Cheese.
__Pour sauce over pasta, mix well, and serve.
Serves 4. Enjoy!
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