Artichoke Linguine

1/2 lb. linguine
2 qt. water
1 T. butter
1 T. plus 2 t. olive oil, divided
1 clove garlic, finely minced
3 T. whole wheat flour
2 c. chicken broth
1 T. lemon juice
1/8 t. black pepper, freshly ground
1-14 oz. can artichoke hearts (not marinated), drained and sliced
2 T. Parmesan cheese, freshly grated
1 t. salt

In a large stock pot, bring water to a boil. Ad 2 t. olive oil. Add linguine and boil for 10 minutes. Drain and place in a large baking dish.

While pasta is cooking, melt butter in a large skillet over medium high heat. Add olive oil and garlic. Cook for 1 minute. Stir in flour and cook for two more minutes over medium heat. When flour begins to brown, add chicken broth and mix well. Allow mixture to cook and thicken for 5 minutes over medium heat. Stir in lemon juice, pepper, artichokes and salt. Reduce heat to medium low and cook for 5 minutes more, stirring occasionally.

Pour over linguine. Top with Parmesan cheese. From Sonia H.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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