*  Exported from  MasterCook  *

                           ARTICHOKE LINGUINE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4  cup           butter -- (1/2 stick)
    1/4  cup           olive oil
  1      tablespoon    all purpose flour
  1      cup           chicken stock
  1                    garlic clove -- crushed
  1      tablespoon    minced fresh parsley
  2      teaspoons     fresh lemon juice -- (2 to 3 teas.)
                       Salt and freshly ground white pepper
 14      ounces        artichoke hearts packed in water -- drained
                       and sliced
  2      tablespoons   freshly grated Parmesan cheese
  2      teaspoons     capers -- rinsed and drained
  1      tablespoon    butter
  2      tablespoons   olive oil
  1      tablespoon    freshly grated Parmesan cheese
    1/4  teaspoon      salt
  1      pound         linguine -- freshly cooked and
                       drained
  2      ounces        prosciutto or other ham -- minced (garnish)

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 <[email protected]>
From Cooking With Bon Appetit, Pasta and Pizza, 1985





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