1/4 c. butter
1/4 c. olive oil
1 tbsp. flour
1 c. chicken broth
1 garlic clove, crushed
1 tbsp. minced fresh parsley
2-3 tsp. fresh lemon juice
Salt and fresh ground white or black pepper
1 (14 oz.) can artichoke hearts, packed in water, drained and sliced
2 tbsp. fresh grated Parmesan cheese
1 tbsp. butter
2 tbsp. olive oil
1 tbsp. Parmesan cheese
1 lb. linguine, cooked al dente and drained
2 oz. minced proscuito (garnish)

Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth. Blend in broth, stir until thickened. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper to taste, cook 5 minutes. Blend in artichokes and cheese. Cover and simmer 8 minutes.

Melt 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 proscuito.