Linguine With Artichokes And Leeks

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2 medium leeks, white and light green parts only, cleaned

6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-ounce jars marinated artichoke hearts in oil, drained

3 tablespoons olive oil

1 tablespoon lemon juice

3 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound linguine

1/2 cup freshly grated Parmesan

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