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Linguine With Artichokes And Leeks

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Ingredients

1 pound dried linguine or fettuccine

3 tablespoons extra-virgin olive oil

2 medium leeks (white and light green parts only), thoroughly rinsed, halved lengthwise and thickly sliced crosswise

24 ounces marinated, quartered artichoke hearts (packed in oil), drained

1 tablespoon lemon juice

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup (1 ounce) grated Parmesan cheese, plus additional for serving

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