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The Greenfield Inn
Greenfield, New Hampshire
Artichoke Sauce with Linguini
Cook oil, butter, flour, and chicken broth until it thickens. Add garlic, artichoke hearts, lemon juice, and cheese. Continue cooking until flavors blend (about 5 minutes). Add capers and parsley. Top the pasta dishes with small, sliced black olives.
To cook the linguini: Bring 6 quarts of water to a boil in a large pot. Add 1 Tablespoon olive oil and 2 teaspoons salt. Add the linguini and keep boiling until tender but firm (al dente), 8 to 10 minutes. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with small, sliced black olives.
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