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Saute shallots and garlic in butter and olive oil.
Add artichokeses and spinach if using.
Deglaze the pan with wine. Add flour into pan and
then make a roux with chicken stock and thicken
sauce.
Cook and drain the linguine and reserve pasta
water.
Add capers and lemon juice to artichoke mixture.
Mix in the linguine and warm the entire dish. Use
the pasta water to add more fluid if necessary.
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