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Dave's Garden Cookbook: Artichoke Sauce with Linguini
1/2 cup olive oil
1/2 cup butter
2 Tablespoons flour
2 cups chicken broth
2 cloves garlic, minced
2 can artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup fresh Parmesan cheese
For garnish: capers, sliced black olives, and parsley
Cook oil, butter, flour, and chicken broth until it thickens. Add garlic, artichoke hearts, lemon juice, and cheese. Continue cooking until flavors blend (about 5 minutes). Add capers and parsley. Top the pasta dishes with small, sliced black olives
To cook the linguini: Bring 6 quarts of water to a boil in a large pot. Add 1 Tablespoon olive oil and 2 teaspoons salt. Add the linguini and keep boiling until tender but firm (al dente), 8 to 10 minutes. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with small, sliced black olives.