If you are looking for a quick and easy recipe that seems like you went to a lot of trouble to prepare, this recipe is for you.
It is an old favorite of ours and has been modified slightly to give it more of a lemon flavor. On Saturday night, I was not really in the mood to cook (this rarely happens). The initial plan was to put together a charcuterie platter. Then, I remembered this recipe.
We always have dried pasta, canned whole artichokes, lemons and chicken stock available. The recipe is from the Junior League of Washington cookbook called Capital Celebrations. There are several recipes that we love in this book and it is definitely an OLD favorite.
Add a little parmesan cheese or pecorino romano and this is a creamy and slightly decadent pasta dish. For those that are vegetarian, you can substitute the chicken stock for vegetable stock.
Lemon Artichoke Linguine
- September 24, 2019
- Print this
Ingredients
- 4 tablespoons butter (I use 3 tablespoons)
- 6 tablespoons olive oil (I use about 2 - 3 tablespoons)
- 2 tablespoons flour
- 1 cup chicken stock
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice (I zest a whole lemon and add the juice of one lemon to the sauce)
- Salt and freshly ground pepper to taste
- 2 cans whole artichokes(6 ounces each or 1 can 14 ounce can) cut the artichokes in to quarters
- 2 tablespoons grated parmesan cheese (offer additional to add to top of pasta when serving)
Directions
- Step 1
- Melt the butter and olive oil in a skillet over medium heat
- Step 2
- Saute the artichokes until slightly browned
- Step 3
- Stir in the flour and combine thoroughly
- Step 4
- Add the chicken stock and stir constantly until thick (about 1 minute)
- Step 5
- Add garlic, parsley, lemon zest and lemon juice
- Step 6
- Season with salt and pepper and add 2 tablespoons grated parmesan cheese
- Step 7
- Cook stirring occasionally for about 5 minutes
- Step 8
- Cover and simmer for 5 – 8 minutes
- Step 9
- Prepare pasta to package directions
- Step 10
- Drain, and return to pot
- Step 11
- Add parmesan cheese and artichoke mixture to the pasta pot to coat the pasta. You may add some of the pasta water if you want to create more sauce
- Step 12
- Garnish with sliced lemons and additional parsley
- Step 13
- Pass additional grated parmesan
- Step 14
- We served this with a caprese salad and a Pride Mountain Merlot
My name is Kim and my passion is surrounding myself, family, and friends in a life of luxury. Each week, I’ll share with you new tips and recipes to create a luxurious life .