Artichoke Linguine

Ingredients

55 gr butter
1/2 stick
60 ml olive oil
8 gr all purpose flour
240 ml chicken stock
1 garlic clove
2 gr parsley
10 ml lemon juice
3 teas
400 ml artichoke hearts packed in water
10 gr parmesan cheese
6 gr capers
14 gr butter
30 ml olive oil
5 gr parmesan cheese
1 gr salt
1 linguine
55 gr prosciutto

Instructions

Yes, I have checked and re-checked those ingredients. Looks like a lot, but really is not. Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth, about 3 minutes. Blend in stock, stirring until thickened, about 1 minute. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper and cook about 5 minute, stirring constantly. Blend in artichokes, cheese and capers. Cover and simmer about 8 minutes.

Melt remaining butter in large skillet over medium heat. Stir in remaining oil, cheese and salt. Add linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto. Typos by Brenda Adams <adamsfmle@aol.com> From Cooking With Bon Appetit, Pasta and Pizza, 1985