Ingredients
- 3 teas
- 1 linguine (freshly cooked)
- 1 garlic clove (crushed)
- 1/2 stick
- 14 ounces artichoke hearts packed in water (drained)
- 1 cup chicken stock
- 1/4 cup butter
- 1/4 cup olive oil
- 2 ounces prosciutto
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons lemon juice (fresh)
- 2 tablespoons parmesan cheese (freshly grated)
- 1 tablespoon all purpose flour
- 2 teaspoons capers (rinsed)
- 1 tablespoon parmesan cheese (freshly grated)
- 1 tablespoon parsley (minced fresh)
- 1/4 teaspoon salt
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
