adapted from goodlifeeats.com
Preheat oven to 425 degrees. Add oil to a large pan or skillet and heat to medium high.
Add the sliced leeks and celery, cooking for about 8 minutes, until a little browned. Add the artichoke pieces, broth, and cheese. Stir well until combined. Remove from heat and drizzle on the lemon juice.
Oil the inside of a large casserole or baking dish.
Place half of the potato slices on the bottom of the pan in a single layer, allowing some overlap. Season with salt and pepper and then add the artichoke and leek mixture over the potatoes. Arrange the remaining potatoe slices on the top in a partially overlapping single layer.
Season the top of the potatoes with salt and pepper and brush or drizzle with a small amount of olive oil.
Bake 40-45 minues, until bubbly and golden brown. Let rest about 10 minutes before serving.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 114.3mg||4 %|
|Potassium 412.1mg||11 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.5g|
|Protein 2.2g||3 %|
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Calories per serving: 85
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