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Linguine with Artichokes
Posted By elizabeth On August 1, 2010 @ 1:58 am In Weekly Recipes | 6 Comments
6 tablespoons olive oil
5 tablespoons butter
1 teaspoon flour
1 cup pareve chicken broth, heated
1 teaspoon minced garlic
2 teaspoons lemon juice
1/8 teaspoon pepper
1 (14 ounce) can artichoke hearts, drained
3 tablespoons grated Parmesan cheese
1 teaspoon capers
1 pound linguine
2 tablespoons olive oil
¼ teaspoon salt
In a large heavy skillet, heat 4 tablespoons olive oil over moderately low heat. Add 4 tablespoons butter and then the flour. Whisk together. Whisk in pareve chicken stock, stirring constantly. Add garlic, lemon juice and pepper. Keep stirring. Add artichoke hearts, 2 tablespoons cheese and capers. Cover and allow to cook for about 10 minutes. Cook linguine and drain. Combine remaining 2 tablespoons olive oil, cheese and butter. Toss linguine with artichoke mixture and then with olive oil, cheese and butter.
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