Ingredients:
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth or 2 cups vegetable broth
2 cloves garlic, minced
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice, fresh
1/4 cup parmesan cheese, freshly grated
8 ounces linguine, cooked aldente ( about 8-10 minutes)
capers
sliced black olives
parsley
Directions:
Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
Cook over low heat until flavors blend, about 5 minutes.
Add capers and parsley.
Toss linguini with pasta sauce, and sprinkle with sliced black olives.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.