Artichoke Linguine

• cup butter↗1⁄4 cup
• cup olive oil↗1⁄4 cup
• tablespoon flour↗1 tablespoon
• cup chicken stock↗1 cup
• garlic cloves, minced↗2 cloves

  minced

• tablespoon fresh parsley, minced↗1 tablespoon

  minced

• tablespoon fresh lemon juice↗1 tablespoon
• salt and pepper, to taste

  to taste

• (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)1 ounce
• tablespoons parmesan cheese, shredded (more to taste)↗2 tablespoon

  shredded (more to taste)

• tablespoon unsalted butter↗1 tablespoon
• tablespoons olive oil↗2 tablespoon
• tablespoon parmesan cheese, shredded (more to taste)↗1 tablespoon

  shredded (more to taste)

• teaspoon salt↗1⁄4 teaspoon
• lb linguine, cooked and drained↗1 lb

  cooked and drained

Step-by-step instructions

1. 1

   Boil pasta according to directions.

2. 2

   In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.

3. 3

   Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.

4. 4

   Blend in the artichokes and the 2 tbsp of parmesan cheese.

5. 5

   Cover and simmer over low heat for about 8 minutes.

6. 6

   Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.

7. 7

   Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).

8. 8

   Serve immediately. (It still tastes good as leftovers too.).