1/4 c. butter
1 tbsp. flour
1 garlic clove, crushed
2-3 tsp. fresh lemon juice
1 (14 oz.) can artichoke hearts, packed in water, drained and sliced
1/4 c. olive oil
1 c. chicken broth
1 tbsp. minced fresh parsley
Salt and freshly ground white pepper

1 tbsp. butter 1 tbsp. fresh grated Parmesan cheese 1 lb. linguini, cooked and drained 2 tsp. capers, rinsed and drained 2 tbsp. olive oil 1/4 tsp. salt 2 oz. minced Prosciutto or ham (garnish)

Melt butter with oil in small saucepan over medium heat. Add flour an 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 and cook about 5 minutes, 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 linguini and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with Prosciutto or ham.