Ingredients:
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup fresh Parmesan cheese
Linguini (see below for cooking instructions)
For garnish: capers, sliced black olives and parsley
Instructions:
Cook oil, butter, flour and chicken broth until it thickens.
Add garlic, artichoke hearts (chopped), lemon juice and cheese.
Continue cooking until flavors blend, about 5 minutes.
Add capers and parsley. Top the pasta dish with small, sliced black olives.
Linguini: Bring six quarts of water to a boil in a large pot. Add one tablespoon olive oil and two teaspoons of salt. Add the linguini and keep boiling until tender but firm (al dente), for 8 to 10 minutes. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with small, black, sliced olives.
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