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Artichoke pasta Recipe


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     Artichoke pasta

Category   Entrees - Maindishes
Sub Category   None

2 tbls butter
1 tbls olive oil
1 finely chopped shallot
2 chopped garlic
8 oz linguine
1 can Marinated artichoke drained (12 oz)
Fresh spinach
1 tbls flour
3 tbls capers
1 lemon juiced
2 cups chicken broth
1/4 cup white wine
1 cup pasta water

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.
The measurements for flour and chicken broth may be off so use your own judgement. The wine should pretty much evaporate into pan. I used fresh spinach but I don't think it added much.

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