Artichoke Linguine
Submitted by bfh1968
Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is one of those pasta dishes that straddles the line between weeknight simple and date-night impressive.
A buttery, lemony sauce built from chicken stock, garlic, and parsley wraps around sliced artichoke hearts and briny capers. The sauce thickens just enough to coat each strand of linguine, and a scatter of minced prosciutto on top adds a salty, savory crunch.
From start to finish, you’re looking at about 35 minutes.
Pro Tips
- Use artichoke hearts packed in water, not oil. The butter and olive oil in the sauce provide plenty of richness
- Rinse and drain the capers well. They add a tangy pop but can be overly salty straight from the jar
- Toss the hot pasta with butter, olive oil, Parmesan, and a pinch of salt before plating. This base layer of flavor matters
- Prosciutto can be swapped for pancetta or good-quality ham
Ingredients
Directions
Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth, about 3 minutes.
Blend in stock, stirring until thickened, about 1 minute. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper and cook about 5 minute, stirring constantly.
Blend in artichokes, cheese and capers.
Cover and simmer about 8 minutes. Melt remaining butter in large skillet over medium heat. Stir in remaining oil, cheese and salt.
Add linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto.
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