Quick, full-flavored, and super easy!
Place a large pot of water over high heat and bring to a boil for the pasta.
Trim off the root ends and top four inches of the leeks. Cut them in half lengthwise then into slices 1/4-inch thick. Wash them vigorously, separating the layers to free grit in either a colander under cold running water or in large bowl of cold water. Drain and pat dry.
Heat 2 tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, sauté 5 minutes and season with salt and pepper.
Salt the boiling pasta water and drop in fettuccine.
Add wine to the leeks and artichokes, and cook for a couple of minutes. Stir in the red-pepper relish and a ladleful of starchy cooking water. Drain pasta and add to skillet. Toss pasta with sauce to coat evenly.