1Pound of Pasta( I would suggest long pasta)
2 Medium Leeks ( White and green parts only)
2 1/2 Once Jar of Artichoke Hearts  (Drained)
3 Tablespoons of Olive Oil
1 Tablespoon of Fresh Lemon Juice
3 Teaspoons of Salt
1 Teaspoon of Pepper
1/2 Cup of Grated Parmesan

Directions:

1. Cook Pasta according to the package directions.
2. Meanwhile, wash and half the leeks lengthwise and thickly slice them crosswise and half artichokes lengthwise.
3. In a large skillet over medium heat, heat oil and add leeks, stirring them  frequently until they soften but not brown. Then transfer to a plate and set a side.
4. In the same skillet you can now add the sliced artichokes. Letting them cook for about 3 minutes on each side.
5. Once the artichokes are ready, add the leeks back into the skillet along with  lemon juice, salt and pepper. Then toss all ingredients together .
6. Transfer the drained past in the skillet and add 1/4 Cup of parmesan to the vegetables and toss again.
7. Serve warm with the remanning parmesan on the side.

Difficulty Level: Easy