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["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.", "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.", "Pasta -- While the artichoke sauce cooks boil the water and cook the pasta according to directions.", "Topping -- Take any store bought croutons put in a baggie and just pound to break up.", "Not fine, just lightly ""crunched up.""
