At some point last fall I bought 4 large artichokes from the bargain produce section of my local grocery store. The leaves weren't in the best shape, but the hearts were fine, and this recipe was born of the need to use them up before they got any older. Leeks and artichokes go together quite nicely; even if this recipe (what with the fresh pasta and all) may be too involved to make all that often, I highly recommend just cooking the two up together, maybe adding some lemon and parsley and parmesan, and serving over other pasta without doing the whole ravioli deal-but, if you have the time and the inclination, try these out! They were insanely delicious, if I do say so myself.

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