"This is an easy, elegant and yummy pasta recipe. It has a mild flavor. It is my husbands favorite."

Ingredient :

• ¹⁄₄cup butter
• ¹⁄₄cup olive oil
• 1tablespoon flour
• 1cup chicken stock
• 2garlic cloves, minced
• 1tablespoon fresh parsley, minced
• 1tablespoon fresh lemon juice
• salt and pepper, to taste
• 1(12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
• 2tablespoons parmesan cheese, shredded (more to taste)
• 1tablespoon unsalted butter
• 2tablespoons olive oil
• 1tablespoon parmesan cheese, shredded (more to taste)
• ¹⁄₄teaspoon salt
• 1lb linguine, cooked and drained

Directions :

• Boil pasta according to directions.
• In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
• Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
• Blend in the artichokes and the 2 tbsp of parmesan cheese.
• Cover and simmer over low heat for about 8 minutes.
• Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
• Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
• Serve immediately. (It still tastes good as leftovers too.).