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Shared By Steve Hamilton

Linguini: Artichoke with Spinach & Parmesan

Ingredients

  • 8 ounces long pasta such as linguine reserve ½ cup pasta water
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • ¾ cup white wine
  • ⅓ cup chicken broth
  • 2 teaspoons lemon juice
  • 12 ounces marinated artichoke hearts drained and coarsely chopped
  • ¾ cup heavy cream
  • ¼ cup fresh parmesan cheese shredded
  • 1 teaspoon cornstarch
  • 1 cup fresh spinach packed, optional
  • Optional Garnish
  • parmesan cheese shredded
  • fresh parsley and

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