Linguini with Artichoke Sauce

Ingredients
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
For garnish: capers, chopped fresh parsley and sliced black olives
16 ounces linguini

Directions
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.

To cook the linguini: Bring 6 quarts 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, or as directed on package. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with olives.