Linguine With Artichokes and Leeks Recipe

Directions:

1. Halve the leeks lengthwise and cut into 1-inch pieces.
2. Halve the artichokes lengthwise.
3. Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
4. Increase heat to medium and add the artichokes. Cook about 3 minutes per side. Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
5. Cook the linguine according to the package directions, reserving 1/2 cup of the pasta water. Transfer to a large bowl.
6. Add the vegetables to the linguine and toss with half the Parmesan. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.