I think that I have mentioned before that Cliff and I have a twice monthly dinner club/game night with 3 other couples. We alternate between our houses and the host provides dinner and lots of drinks and someone else brings a game. Lately, we haven’t been actually playing the game but we are always ready to eat! I know some of these girls read my blog, so hopefully I won’t offend anyone… But some of us are more passionate about cooking than others. My friend Melissa in particular is an excellent cook and entertainer. She is a total Martha Stewart. She made this dish for one of our dinners and I knew right away that I had to make it for the blog.
Even though we eat a lot of pasta, I am not really that creative with what I put in my pasta. I pretty much grew up eating spaghetti and basic red sauce. Eventually we started eating pesto and vodka sauce, but artichoke sauce? New to me. It has quickly become a favorite. Every Saturday I ask Cliff what he wants for lunches this week. Most people would probably say, turkey sandwich, or something. Not Cliff, he requested linguine with artichoke sauce. People at his work must really be jealous, because this pasta is amazing! And it doesn’t take much longer to prepare than turkey sandwiches. I had some leftover grilled chicken breast in my fridge, so I used that, but you could also use shrimp or just skip the meat altogether.
Here is what you’ll need
Melt the butter with the oil
Add the flour
Quarter the artichokes
Add the chicken broth
Add the garlic
Add the parsley
Add the lemon juice
Add the artichokes
Slice up your chicken
Add the sauce to your drained pasta
Sprinkle with cheese and add the capers
Ready to eat!!
Linguine with Artichokes
Ingredients
- 1/2 cup olive oil
- 8 tbsp butter
- 2 tbsp flour
- 2 cup chicken broth
- 4 garlic gloves, crushed
- 2 tbsp lemon juice
- 2 tsp minced parsley
- 2 14 oz cans artichoke hearts; drained
- 4 tbsp grated Romano cheese
- 2 tsp drained capers
- 1 lb linguini
- 2 chicken breasts; cooked
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, heat oil and butter in a large skillet. Add flour and cook for 3 minutes over medium heat. Slowly stir in chicken broth; increase heat and cook for 1 minute. Add garlic, lemon juice and parsley. Cook uncovered over low heat for about 5 minutes.
- If you haven’t already done so, add the pasta to the boiling water and cook for about 9 minutes, or according to package directions.
- Drain and quarter artichokes then add them to your sauce. Baste artichokes for about 8 minutes in the sauce. Add the capers.
- Drain the pasta and mix with the artichoke sauce. Top with parsley, Romano cheese, and slices of chicken.
