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| Artichoke Linguine Recipe |
Category: Grains / Pasta
Rating:
5.00
Servings: 4
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Ingredients
1/2 stick melted butter
2 tablespoon olive oil
1 tablespoon flour
1 cup chicken broth
1 clove garlic crushed
1 tablespoon minced fresh parsely (up to)
3 teaspoon fresh lemon juice
1 salt & pepper to taste
1 can (14-oz) artichoke hearts; packed in water; drained
2 tablespoon freshly grated parmesan cheese
2 teaspoon capers; rinsed and drained
1/4 teaspoon salt
1 lb linguine; cooked al dente/drained
1/4 cup olive oil
1 tablespoon butter
1 tablespoon freshly grated parmesan cheese
2 oz minced prosciutto or other ham (gar; nish)
Cooking Directions:
Date: Sun, 24 Mar 1996 09:10:13 +0300
From: dweinsaf@lib.drury.edu (Dianne Weinsaft) 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,
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #84
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
pasta
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