Ingredients
-
1/2 cup olive oil
-
1/2 cup butter
-
2 tablespoons flour
-
2 cups chicken broth
-
2 garlic cloves, minced (I use more!!)
-
1/4 cup lemon juice
-
1/4 cup fresh parmesan cheese or 1/4 cup romano cheese
-
linguine (as much as you want!)
-
-
capers
-
sliced ripe olives
-
10 -12 canned artichoke hearts, drained and chopped (About 2 cans)
Instructions
- Cook oil, butter, flour, chicken broth until it thickens.
- Add garlic, artichoke hearts, lemon juice, and cheese.
- Continue cooking until flavors blend (about 5 minutes).
- Ad capers and parsley.
- Toss with linguini cooked al dente.
- Top pasta dishes with small sliced black olives.