1/4 c. olive oil
4 tbsp. butter
1 tsp. flour
1 c. chicken stock
1-2 garlic cloves, crushed
1 tbsp. minced parsley
2 tsp. lemon juice
Salt and pepper
1 can artichoke, drained
2 tbsp. Parmesan cheese
1 tsp. capers, drained
1/2 lb. hot linguini

In heavy skillet, heat oil and butter. When butter is melted, stir in flour. Cook 3 minutes over low heat. Stir in stock; increase heat and cook 1 minute. Add garlic, parsley, lemon juice, and salt and pepper to taste. Cook over low heat 5 minutes. Stir in artichoke, Parmesan cheese, and capers. Continue cooking, basting artichokes after 10 minutes. Pour over linguini; toss to coat and serve immediately.