Artichoke Sauce With Linguini

The Greenfield Inn

749 Forest Rd.   Routes 136 and 31 North , Greenfield, NH 03047-0400 USA


  • 1/2 cup olive oil
  • 1/2 cup butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 2 cloves minced garlic
  • 2 cans artichoke hearts, drained and chopped
  • 1/4 cup lemon juice
  • 1/4 cup fresh Parmesan cheese
  • Linguini
  • For garnish, capers, sliced black olives & parsley


  1. Cook oil, butter, flour and chicken broth until it thickens. Add garlic, artichoke hearts (chopped), lemon juice and cheese. Continue cooking until flavors blend - about five minutes. Add capers and parsley. Top the pasta dishes with small, sliced black olives.
  2. To cook the Linguini: Bring six quarts of water to a boil in a large pot. Add one tablespoon olive oil and two teaspoons of salt. Add the linguini and keep boiling until tender but firm (al dente), 8 to 10 minutes. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with small, black, sliced olives.
About this recipe:

Artichoke Sauce With Linguini