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<\/p>\nLinguine with Artichokes and Leeks<\/p>\n
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2 medium leeks, white and light green parts only, cleaned<\/p>\n
6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-oz. jars marinated artichoke hearts in oil, drained<\/p>\n
3 T. olive oil<\/p>\n
1 T. lemon juice<\/p>\n
3 tsp. kosher salt<\/p>\n
1 tsp. freshly ground black pepper<\/p>\n
1 lb. linguine<\/p>\n
1\/2 C. freshly grated Parmesan<\/p>\n
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Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.\u00c2\u00a0 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. 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 1\/2 C. of the pasta water. Transfer to a large bowl. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Linguine with Artichokes and Leeks 2 medium leeks, white and light green parts only, cleaned 6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-oz. jars marinated artichoke hearts in oil, drained 3 T. olive oil 1 T. lemon juice 3 tsp. kosher salt 1 tsp. freshly ground black pepper 1 lb. linguine 1\/2 C. freshly grated Parmesan Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.\u00c2\u00a0 Heat the olive oil…<\/p>\n