Artichoke Linguine


stk melted butter
2 tablespoons Olive oil
1 tablespoon Flour
1 cup Chicken broth
1 Clove garlic crushed
1 tablespoon Minced fresh parsely
2 -(up to)
3 teaspoons Fresh lemon juice
Salt & pepper to taste
1 can (14-oz) artichoke hearts, packed in water, dr
2 tablespoons Freshly grated Parmesan cheese
2 teaspoons Capers, rinsed and drained
teaspoon Salt
1 pound Linguine, cooked al dente/drained
cup Olive oil
1 tablespoon Butter
1 tablespoon Freshly grated Parmesan cheese
2 ounces Minced Prosciutto or other ham (garnish)


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