Preheat oven to 425 degrees. In a large skillet heat 1 TBSP olive oil over medium-high. Add 2 leeks, white and light green parts only sliced into thin half moons and rinsed well, and 3 celery stalks thinly sliced; cook until softened, 8 minutes. Add artichokes (calls for 2 frozen packages thawed and coarsely chopped but I only had canned), 1/2 cup chicken broth, and 8 oz goat cheese (called for Neufchatel cheese) and stir to combine. Remove skillet from heat, add 2 TBSP fresh lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Chop 2 sweet potatoes (or russet) very thin. Arrange half potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving. Adapted from: Everyday Food
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