Linguine with Artichokes and Leeks

[fitfool]

This is delicious and truly really simple to prepare if you use canned artichoke hearts. The adults present thought this looked and tasted delicious. The kids eyed the leeks suspiciously so I caved and served their linguine with some jarred tomato sauce to avoid any complaints (besides, it left more of the good toppings to go around with the adults).

Linguine with Artichokes and Leeks
Recipe available at Real Simple

2 medium leeks, white and light green parts only, cleaned [Seems a shame to just discard the top dark green parts, why don't recipes use this too?]
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

1. Cook the linguine according to the package directions, reserving ½ cup of the pasta water.
   
2. Halve the leeks lengthwise and cut into 1-inch pieces.
   
3. Halve the artichokes lengthwise.
   
4. 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.
   
5. Remove the leeks from skillet and set aside. Increase heat to medium and add the artichokes. Cook about 3 minutes per side.
   
6. Return the leeks to skillet and toss to mix.
   
7. Stir in the lemon juice, salt, and pepper.
   
8. Transfer pasta to a large bowl.
   
9. 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.
   
   
   
   
   
   
   
   Yield: Makes 4 servings
   
   Susie Theodorou
   Real Simple, MARCH 2005
   
   thread at vegrecipes