Ingredients for Artichoke Linguine
- 6 tablespoons (85g) butter
- 5 tablespoons (75ml) olive oil
- 1/4 cup (30g) all-purpose flour
- 2 cups (473ml) chicken stock
- 2 cloves minced garlic
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon plus a pinch of salt and 1/4 teaspoon black pepper
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 4 tablespoons grated Parmesan cheese
- Unsalted Butter
- 1/2 teaspoon plus a pinch of salt
- 1 (12 ounce) package linguine
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How to Make Artichoke Linguine
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente.
- While the pasta cooks, melt 1/4 cup (57g) butter and 1/4 cup (60ml) olive oil in a medium saucepan over medium heat.
- Whisk in 1/4 cup (30g) all-purpose flour until smooth, about 3 minutes. Cook out any raw flour taste.
- Gradually whisk in 2 cups (473ml) chicken or vegetable stock until the sauce thickens, about 1 minute.
- Reduce heat to low. Add 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer for 5 minutes, stirring constantly.
- Stir in 1 (14-ounce) can artichoke hearts, drained and quartered, and 2 tablespoons grated Parmesan cheese.
- Cover and simmer for 8 minutes to allow flavors to meld.
- In a separate large skillet, melt 2 tablespoons (28g) butter with 1 tablespoon (15ml) olive oil over medium heat.
- Stir in 2 tablespoons grated Parmesan cheese and a pinch of salt.
- Add the cooked linguine to the skillet and toss gently to coat with the butter mixture.
- Arrange the linguine on a serving platter and spoon the artichoke sauce generously over the top.
- Serve immediately and garnish with extra Parmesan cheese and parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
16g
Fat
65g
Carbs
32g
