1/4 c. butter
1/4 c. olive oil
1 tbsp. flour
1 c. chicken broth
1 clove garlic
1 tbsp. parsley
1 or 2 tsp. lemon juice
Salt & pepper
14 oz. marinated artichokes, drained
2 tbsp. Parmesan cheese
Linguine pasta

Melt butter with oil in a small pan. Add flour and stir until thickened, about 1 minute. Reduce heat to low, add chopped garlic, parsley, salt, pepper and lemon juice. Cool about 5 minutes. Blend in artichokes and cheese, simmer 8 minutes. Pour over al dente linguine.