Categories: Dinner

Ingredients

• 1/4 c butter
• 1/4 cup olive oil
• 1 Tbs flour
• 1 cup chicken stock
• 2 garlic cloves, minced
• 1 Tbs fresh parsley, minced
• 1 Tbsp fresh lemon juice
• salt and pepper, to taste
• 1 (12 oz) bag frozen artichoke hearts
• 2 Tbs parmesan cheese, shredded
• 1 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1 Tbsp parmesan cheese, shredded
• 1/4/ teaspoon salt
• 1 lb linguine, cooked and drained

Directions

1. Boil pasta according to directions.

2. In the meantime, melt the 1/4 cup of butter wiht 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.

3. Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.

4. Blend in the artichokes and the 2 Tbsp of parmesan cheese.

5. Cover and simmer over low heat for about 8 minutes.

6. Melt the remaining butter in a large skillet over medium heat. Sitr in the remaining oil, cheese, and salt, add linguine and toss lightly.

7. Arrange pasta on a platter and pour sauce over all.

8. Serve immediately.

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