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

Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth, about 3 minutes. Blend in stock, 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 linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto.

Serving Size: 4