Polenta Cakes With Artichoke Hearts

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2 Tbs. olive oil, or more if needed

1 large leek, thinly sliced

About 2 cups water-packed artichoke hearts, squeezed dry

8 oz. antipasto or mixed olive salad

6 2-oz. slices polenta

3 Tbs. grated Parmesan cheese

1 Tbs. capers, drained

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