Artichoke sauce with linguini
Artichoke Sauce with Linguini recipe
- 1/2 cup olive oil
- 1/2 cup butter
- 2 Tablespoons flour
- 2 cups chicken broth
- 2 cloves garlic, minced
- 2 cans artichoke hearts, drained and chopped
- 1/4 cup lemon juice
- 1/4 cup fresh Parmesan cheese
- For garnish: capers, sliced black olives, and parsley
Cook oil, butter, flour, and chicken broth until it thickens. Add garlic, artichoke hearts, lemon juice, and cheese. Continue cooking until flavors blend (about 5 minutes). Add capers and parsley. Top the pasta dishes with small, sliced black olives.
To cook the linguini: Bring 6 quarts of water to a boil in a large pot. Add 1 Tablespoon olive oil and 2 teaspoons salt. Add the linguini and keep boiling until tender but firm (al dente), 8 to 10 minutes. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with small, sliced black olives.
Tags: recipe, Artichoke sauce with linguini, cooking, diy