Artichoke Sauce over Pasta With a Olive Gremalata

This is a great easy pasta sauce with a twist. Serve as a main dish or served as a side with grilled steak, chicken, pork would be wonderful.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 30  ounces  artichokes in water (2 cans chopped fine)
• 1  lb linguine (1 box)
• 1  shallot, large diced
• 2  cups chicken broth
• 1⁄2 cup butter
• 2  tablespoons flour
• 2  tablespoons capers
• 1⁄2 cup parmesan cheese
• 3  teaspoons garlic, minced
• 1⁄4 cup lemon juice
• 2  tablespoons fresh parsley, and chopped fine
• 1  cup crouton, just crunched up
• 1  teaspoon kosher salt
• 1  teaspoon ground black pepper
• 1⁄2 cup parmesan cheese, grated (optional as a garnish)

• Gremolata

• 1⁄2 cup black olives, chopped fine
• 1⁄2 cup parsley, chopped fine
• 1  tablespoon lemon zest
• 1⁄4 teaspoon kosher salt
• 2  teaspoons garlic, minced
• 1  tablespoon sun-dried tomato packed in oil, diced fine

Directions

1. Gremolata -- Mix the olives, 1/2 cup parsley, lemon zest, 1/4 teaspoon kosher salt, 2 teaspoons, garlic and sundried tomatoes and a little of the oil from the sundried tomatoes and set to the side at room temperature.
2. Sauce -- Make a roux by melting the olive oil, butter in a medium size pot, add the flour and cook just a minute to make the roux, you want the flour taste gone. Then add the chicken stock and bring to medium heat until the chicken stock or broth thickens. Add the shallots, artichokes, capers, garlic, lemon juice and cook about 5 minutes until soft, heated and well combined, add the parmesan, parsley, salt and pepper to taste, and cook another minute.
3. Pasta -- While the artichoke sauce cooks boil the water and cook the pasta according to directions.
4. Topping -- Take any store bought croutons put in a baggie and just pound to break up. Not fine, just lightly "crunched up." Then, drain the pasta and toss with the artichoke sauce, and the croutons. Top with the gremolata and extra parmesan if desired.