Linguine With Artichokes And Leeks

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1 pound linguine

3 tablespoons olive oil

2 medium leeks (white and light green parts only), halved lengthwise and cut into 1-inch pieces

2 12-ounce jars marinated artichoke hearts in oil, drained and halved lengthwise

1 tablespoon lemon juice

kosher salt and black pepper

1/2 cup freshly grated Parmesan

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