* Exported from MasterCook *
Artichoke Linguine
Recipe By : Cooking With Bon Appetit, Pasta & Pizza, 1985
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter
1/4 c Olive oil
1 tb All purpose flour
1 c Chicken stock
1 cl Garlic -- crushed
1 tb Fresh parsley -- minced
2 ts Fresh lemon juice -- up to 3 ts
Salt
White pepper -- freshly ground
14 oz Artichoke hearts --
- water packed, drained, sliced
2 tb Parmesan cheese --
- freshly grated
2 ts Capers -- rinsed & drained
1 tb Butter
2 tb Olive oil
1 tb Parmesan cheese --
- freshly grated
1/4 ts Salt
1 lb Linguine --
- freshly cooked, drained
2 oz Prosciutto or other ham --
- minced, for garnish
Yes, I have checked and re-checked those ingredients. Looks like a
lot, but really is not. Melt butter with oil in small saucepan over
medium heat. Add flour and stir until smooth, about 3 minutes. Blend
in stock, stirring until thickened, about 1 minute. Reduce heat to
low. Add garlic, parsley, lemon juice, salt, and pepper and cook
about 5 minute, 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.
Typed by: Brenda Adams <
[email protected]>
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