1/4 c. (1/2 stick) butter
1/4 c. olive oil
1 tbsp. flour
1 c. chicken broth
1 garlic clove, crushed
1 tbsp. minced fresh parsley
2 to 3 tsp. fresh lemon juice
Salt & freshly ground white pepper
1 (14 oz.) can artichoke hearts packed in water, drained & sliced
2 tbsp. freshly grated Parmesan cheese
2 tsp. capers, rinsed & drained
1 tbsp. butter
2 tbsp. olive oil
1 tbsp. freshly grated Parmesan cheese
1/4 tsp. salt
1 lb. linguine, cooked al dente & drained
2 oz. minced prosciutto or other ham (garnish)

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. 4 servings.