Artichoke Linguine Recipe

Ingredients for Artichoke Linguine

• 1/2 cup (113g) butter
• Olive Oil
• 1/4 cup (30g) all-purpose flour
• Chicken Stock
• Garlic Cloves
• Fresh Parsley
• Fresh Lemon Juice
• Salt And Pepper
• Frozen Artichoke Hearts
• 4 tablespoons grated Parmesan cheese
• Unsalted Butter
• 1/2 teaspoon salt (plus more to taste)
• 1 pound linguine

How to Make Artichoke Linguine

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente.
2. While the pasta cooks, melt 1/4 cup (57g) butter and 1/4 cup (60ml) olive oil in a medium saucepan over medium heat.
3. Whisk in 1/4 cup (30g) all-purpose flour until smooth, about 3 minutes. Cook out any raw flour taste.
4. Gradually whisk in 2 cups (473ml) chicken or vegetable stock until the sauce thickens, about 1 minute.
5. 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.
6. Simmer for 5 minutes, stirring constantly.
7. Stir in 1 (14-ounce) can artichoke hearts, drained and quartered, and 2 tablespoons grated Parmesan cheese.
8. Cover and simmer for 8 minutes to allow flavors to meld.
9. In a separate large skillet, melt 2 tablespoons (28g) butter with 1 tablespoon (15ml) olive oil over medium heat.
10. Stir in 2 tablespoons grated Parmesan cheese and a pinch of salt.
11. Add the cooked linguine to the skillet and toss gently to coat with the butter mixture.
12. Arrange the linguine on a serving platter and spoon the artichoke sauce generously over the top.
13. Serve immediately and garnish with extra Parmesan cheese and parsley (optional).