Artichoke Linguine


Servings: 4-6
  • 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
  • Boil pasta according to directions.
  • 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.
  • Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
  • Blend in the artichokes and the 2 tbsp of parmesan cheese.
  • Cover and simmer over low heat for about 8 minutes.
  • Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
  • Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
  • Serve immediately. (It still tastes good as leftovers too.).