| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick melted butter |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Flour |
| 1 |
c |
Chicken broth |
| 1 |
|
Clove garlic crushed |
| 1 |
tb |
Minced fresh parsely (up to) |
| 3 |
ts |
Fresh lemon juice |
|
|
Salt & pepper to taste |
| 1 |
cn |
(14-oz) artichoke hearts; packed in water; drained and sliced |
| 2 |
tb |
Freshly grated Parmesan cheese |
| 2 |
ts |
Capers; rinsed and drained |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Linguine; cooked al dente/drained |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
tb |
Freshly grated Parmesan cheese |
| 2 |
oz |
Minced Prosciutto or other ham (garnish) |
INSTRUCTIONS
Date: Sun, 24 Mar 1996 09:10:13 +0300
From: dweinsaf@lib.drury.edu (Dianne Weinsaft)
Melt butter with oil in small saucepan over medium heat. Add flour and
stir until smooth about 3 minutes. Blend in broth, stirring until
thickened, about 1 minute. Reduce heat to low and add garlic, parsely,
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. Garnish with prosciutto. Serves 4,
MM-RECIPES@IDISCOVER.NET
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