18 oz frozen artichoke hearts, thawed, squeezed, and coarsely chopped
1/2 cup chicken broth
8 oz Neufchatel cheese, room temperature
2 tbsp lemon juice
course salt and ground pepper
2 medium russet potatoes, very thinly sliced
Preheat oven to 425°.
In a large skillet, heat 1 tbsp oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper.
Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture and smooth top . Layer with remaining potatoes, brush with 2 tsp 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.