1/4 cup olive oil
4 Tbsp. butter
1 Tbsp. flour
1 cup chicken broth
2 garlic cloves, crushed
2 tsp. lemon juice
1 tsp. minced parsley
1 14-oz. can artichoke hearts
2 Tbsp. Parmesan cheese, grated
1 tsp. drained capers
1/2 lb. linguini

Heat oil in large skillet; add butter and melt. Add flour and cook, stirring for 3 minutes over medium heat. Slowly stir in chicken broth and increase heat. Cook for 1 minute. Add garlic, lemon juice and parsley. Cook uncovered over low heat for 5 minutes. (Recipe can be held at this point for up to 2 hours.)

Drain and quarter artichoke hearts. Add cheese and capers to prepared mixture. Cook uncovered, basting artichokes for about 8 minutes.

Meanwhile cook pasta according to package directions. Drain and toss with hot sauce. Serve with more cheese and chopped parsley. Serves 2 to 4.

Submitted by Peggy Rice
Co-Founder of Plow & Hearth