Bring a large stock pot of water to a boil and cook linguine until al dente, about 8 minutes. Before draining, reserve 1/2 cup of pasta water.

While the pasta is cooking, melt 2 tablespoons butter and 1 tablespoons olive oil in a large sauté pan.  Add the shallots and cook until almost translucent. Add the garlic and cook about a minute, making sure not to burn.  Add the artichokes and flour and mix well with the fat, adding more if needed.  Cook for one minute.

Deglaze the pan with white wine, using a whisk if necessary to incorporate the liquid into the flour mix until there are no lumps.  Add broth and cook for 5 minutes. 

Add the lemon juice and capers and continue to simmer.  Season as needed with salt and pepper

Toss the linguine with sauce, adding pasta water as you’re tossing over heat until sauce thickens a bit.  Garnish with freshly chopped parsley.