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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