Artichoke Sauce With Linguini Recipe

Ingredients for Artichoke Sauce With Linguini

• Olive Oil
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• Garlic Cloves
• Canned Artichoke Hearts
• 2 tablespoons fresh lemon juice
• Fresh Parmesan Cheese
• Linguine
• 2 tablespoons capers
• Sliced Ripe Olives
• 2 tablespoons chopped fresh parsley

How to Make Artichoke Sauce With Linguini

1. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a large saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.
2. Gradually whisk in 2 cups of chicken broth until smooth and thickened. Bring to a simmer.
3. Add 4 cloves of minced garlic, 14 ounces of canned artichoke hearts (drained and quartered), 2 tablespoons of fresh lemon juice, and 1/2 cup of grated Parmesan cheese. Stir to combine.
4. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly and the flavors have melded.
5. Stir in 2 tablespoons of capers and 2 tablespoons of chopped fresh parsley.
6. Cook 1 pound of linguine according to package directions until al dente. Drain and add to the sauce.
7. Toss to coat the pasta evenly. Serve immediately, garnished with 1/4 cup of thinly sliced black olives.