1/4 c. butter
1/4 c. olive oil
1 tbsp. flour
1 c. chicken broth
1 garlic clove, crushed
1 tbsp. fresh parsley
2 to 3 tsp. fresh lemon juice
Salt and freshly ground white pepper
14 oz. can artichoke hearts, drained and sliced
2 tbsp. fresh grated Parmesan cheese
2 tsp. capers, rinsed and drained
1 tbsp. butter
2 tbsp. olive oil
1 tbsp. fresh grated Parmesan cheese
1/4 tsp. salt
1 lb. linguine
2 oz. minced prosciutto or ham

Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth about 3 minutes. Blend in broth, stirring until thickened, about 1 minute. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper to taste and cook about 5 minutes, stirring constantly. Blend in artichokes, cheese and capers. Cover mixture 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.