Courtesy of Marie Odello

Serves 4

1/4 cup of (1/2 stick) butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken broth
1 garlic clove, crushed
1 tablespoon minced fresh parsley
2 to 3 teaspoons fresh lemon juice
Salt and freshly ground white pepper
4 or 5 fresh artichokes or 1 14-ounce can artichoke hearts packed in water, drained and sliced
2 tablespoons freshly grated Parmesan cheese
2 teaspoons capers, rinsed and drained
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon freshly grated Parmesan cheese
1/4teaspoon salt
1 pound linguine, cooked al dente and drained
2 ounces minced prosciutto or other ham (garnish)

If using fresh artichokes, prepare them as described in Marie Odello’s recipe for Chicken, Artichoke and Mushroom Sauté.

Melt butter or oil in small saucepan over medium heat. Add flour and stir until smooth, about 3 minutes. Blend in broth, stirring until thickened, about 1 minute. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper to taste, and cook about 5 minutes, stirring constantly. Blend in artichokes, cheese and capers. Cover mixture and simmer about 8 minutes.

Melt remaining butter in large skillet over medium heat. Stir in remaining oil, cheese and salt. Add linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto.


  1. EDIBLE HISTORY: ARTICHOKE ARISTOCRACY | Monterey Bay - February 13, 2013


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