Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 cup (1/2 stick) melted butter
2 T olive oil
1 T flour
1 c chicken broth
1 garlic clove crushed
1 T minced fresh parsely 2-3 tsps. fresh lemon juice S P to
taste 1 14oz. can artichoke hearts, packed in water, drained and
sliced 2 T freshly grated parmesan cheese 2 tsps. capers, rinsed and
drained
1/4 tsp salt 1 lb. linguine, cooked al dente/drained
1/4 cup olive oil
1 T butter 1 T freshly grated parmesan cheese 2 oz. minced
prosciutto or other ham (garnish)

Melt butter with oil in small saucepan over medium heat. Add flour
and stir until smooth about 3 minutes. Blend in broth, stirring until
thickened, about 1 minute. Reduce heat to low and add garlic,
parsely, lemon juice, salt and pepper and cook about 5 minutes,
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

serves 4

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