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Artichoke Linguine Recipe

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This recipe for Artichoke Linguine, by , is from The Mt. View School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Wald Family
Added: Saturday, April 4, 2009


1/2 stick butter
1/4 c. olive oil
1 T. flour
1 c. chicken broth
1 garlic clove, crushed
1 T. minced parsley
2-3 tsp. lemon juice
salt and pepper
1 14-oz. can artichoke hearts packed in water, drained and sliced
2 T. freshly grated Parmesan cheese
2 tsp. capers, rinsed and drained

1 T. butter
2 T. olive oil
1 T. Parmesan cheese
1/4 tsp. salt
1 lb. linguine, cooked al dente and drained

Melt 1/2 stick butter with oil in small saucepan over medium heat. Add flour and stir till smooth, about 3 minutes. Blend in broth, stirring till thickened, about 1 minute. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper and cook about 5 minutes, 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. Can garnish with 2 oz. minced prosciutto or ham (optional).




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