Artichoke Sauce With Linguini

1. Cook oil, butter, flour, chicken broth until it thickens.

2. Add garlic, artichoke hearts, lemon juice, and cheese.

3. Continue cooking until flavors blend (about 5 minutes).

4. Ad capers and parsley.

5. Toss with linguini cooked al dente.

6. Top pasta dishes with small sliced black olives.

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Nutrient	Quantity
Total fats	172.2984 g
Protein	53.419 g
Carbohydrates	65.2263 g
Energy	1963.605 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3424 g
Water	530.9706 g
Aspartic acid	2.1213 g
Calcium, Ca	711.815 mg
Lutein + zeaxanthin	10.11 g
Fiber, total dietary	11.943 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	3.51 g
Niacin	18.9982 mg
Vitamin A, RAE	11.6 g
Arginine	3.3091 g
Riboflavin	0.8736 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	0.4819 g
Glutamic acid	5.0314 g
Sodium, Na	3452.43 mg
Fatty acids, total saturated 16:1 undifferentiated	1.854 g
Total lipid (fat)	172.2984 g
Manganese, Mn	3.101 mg
Fructose	0.671 g
Proline	1.0365 g
Fatty acids, total saturated 16:0	18.844 g
Fatty acids, total saturated 8:0	0.0112 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2623 g
Choline, total	56.4285 mg
Sugars, total	3.6849 g
Serine	1.2378 g
Fatty acids, total saturated 10:0	0.0375 g
Fatty acids, total saturated 18:0	4.9631 g
Vitamin B-6	0.4879 mg
Selenium, Se	24.1472 g
Ash	16.8418 g
Fatty acids, total saturated 18:1 undifferentiated	100.7529 g
Pantothenic acid	1.3119 mg
Phenylalanine	1.2064 g
Copper, Cu	2.503 mg
Betaine	0.108 mg
Thiamin	1.6337 mg
Retinol	7.8 g
Methionine	0.7386 g
Iron, Fe	6.9031 mg
Carbohydrate, by difference	65.2263 g
Phosphorus, P	1378.215 mg
Folate, total	155.93 g
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 4:0	0.0324 g
Alanine	1.1907 g
Cholesterol	9.04 mg
Valine	1.2802 g
Fatty acids, total saturated 18:2 undifferentiated	36.4412 g
Glycine	1.5287 g
Glucose (dextrose)	0.6039 g
Fatty acids, total saturated 14:0	0.2976 g
Zinc, Zn	7.4341 mg
Isoleucine	0.9804 g
Fatty acids, total saturated 12:0	0.0286 g
Fatty acids, total polyunsaturated	37.8602 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	1.7517 g
Vitamin A, IU	114.8 IU
Folate, DFE	155.93 g
Tryptophan	0.4862 g
Vitamin C, total ascorbic acid	25.479 mg
Phytosterols	238.68 mg
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.9621 g
Vitamin B-12	1.228 g
Vitamin K (phylloquinone)	65.198 g
Fatty acids, total saturated	25.2693 g
Histidine	0.665 g
Fatty acids, total monounsaturated	103.3 g
Threonine	0.9377 g
Folate, food	155.93 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	2.44 g
Vitamin E (alpha-tocopherol)	15.6744 mg
Magnesium, Mg	145.3525 mg
Lysine	0.7425 g
Potassium, K	1576.58 mg
Cystine	0.457 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.5 cup	684	31.428	57.6
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	0.5 cup	954.72	0	108
Parmesan cheese	0.25 cup	74	8	1
Parsley	0	0	0	0
flour	2 tablespoons	72.285	15.8257	0.2804
Garlic Clove	2	8.94	1.9836	0.03
artichoke heart	10 cans	0	0	0
chicken broth	2 cups	156.24	3.78	5.2416
caper	0	0	0	0
olive	0	0	0	0
linguine	0	0	0	0