Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add sliced leek, and sauté 10 minutes or until tender. Add artichoke hearts, and cook 1 minute.
Combine 1 tablespoon oil, lemon rind, lemon juice, salt, and pepper in a small bowl, and stir with a whisk.
Combine pasta, leek mixture, lemon juice mixture, and parsley in a large bowl; toss gently to coat.
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