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December 15, 2008 By Holly

Artichoke Linguine

1/2 lb. linguine
2 qt. water
1 T. butter
1 T. plus 2 t. olive oil, divided
1 clove garlic, finely minced
3 T. whole wheat flour
2 c. chicken broth (canned or fresh, here’s how I make it.)
1 T. lemon juice
1/8 t. black pepper, freshly ground
1-14 oz. can artichoke hearts (not marinated), drained and sliced
2 T. Parmesan cheese, freshly grated
1 t. salt

In a large stock pot, bring water to a boil. Ad 2 t. olive oil. Add linguine and boil for 10 minutes. Drain and place in a large baking dish.

While pasta is cooking, melt butter in a large skillet over medium high heat. Add olive oil and garlic. Cook for 1 minute. Stir in flour and cook for two more minutes over medium heat. When flour begins to brown, add chicken broth and mix well. Allow mixture to cook and thicken for 5 minutes over medium heat. Stir in lemon juice, pepper, artichokes and salt. Reduce heat to medium low and cook for 5 minutes more, stirring occasionally.

Pour over linguine. Top with Parmesan cheese. From Sonia H.

Grocery List:
linguine
butter
olive oil
garlic
whole wheat flour
chicken broth
lemon juice
black pepper
artichoke hearts
Parmesan cheese
salt

Approximate Cost: $7.49

Filed Under: Main Course, Uncategorized

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Why the NAME?

I believe that Martha in the Bible learned to sit at Jesus’ feet by the time she spoke that Jesus is the Resurrection and the Life when Lazarus lay in the tomb. She was still very much Martha, though. So she learned to put the pre in preparation in her home.

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