Linguine with Artichokes and Leeks

Ingredients

• 1 teaspoon pepper black freshly ground
• 3 teaspoons kosher salt 
• 2 medium leeks light white green cleaned
• 1 tablespoon juice of lemon 
• 1 pound pasta 
• 6  marinated artichoke hearts with stems (from a specialty food shop), 12-ounce jars marinated artichoke hearts in oil, drained
• 3 tablespoons olive oil 
• 0.5 cup parmesan freshly grated

Equipment

• bowl
• frying pan

Directions

1. Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.
2. 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.
3. Remove the leeks from skillet and set aside. 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. Cook the linguine according to the package directions, reserving cup of the pasta water.
4. Transfer to a large bowl.
5. Add the vegetables to the linguine and toss with half the Parmesan.
6. Add some of the pasta water to moisten, if necessary.
7. Sprinkle with the remaining cheese.