Pasta With Leeks and Artichokes

• 2 tablespoons extra virgin olive oil, divided
• 4 cups thinly sliced leeks, white and light green parts only,split lengthwise,washed well,drained,and thinly sliced crosswise (about 4 small or 2 fairly large)
• 1 (14 ounce) canquartered artichoke hearts, rinsed and drained
• 1 teaspoon grated lemon, zest of
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 cup chicken broth, about
• 8 ounces uncooked dry short spiral shaped pasta, of your choice,cooked until al dente in boiling salted water
• freshly grated parmesan cheese, served on the side (optional)

1. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
2. Add sliced leeks, and saute about 8-10 minutes or until tender.
3. Add artichoke heart quarters, and cook for 1 minute or until heated through.
4. Combine remaining 1 Tbsp olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.
5. Stir to combine, and set aside for a couple minutes.
6. Combine hot cooked pasta, leek mixture, and lemon juice mixture in a large bowl.
7. Toss gently, drizzle with chicken broth, and toss again.

extra virgin olive oil, leeks, canquartered artichoke, lemon, lemon juice, salt, ground black pepper, chicken broth, pasta, parmesan cheese

Taken from www.food.com/recipe/pasta-with-leeks-and-artichokes-91228 (may not work)