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Linguine Avgolemono with Artichoke Hearts and Green Beans

['3 large egg yolks', '1/4 cup fresh lemon juice', '1/2 cup whipping cream', '12 ounces frozen artichoke hearts', '8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces', '12 ounces linguine', '3/4 cup freshly grated Parmesan cheese plus additional for serving', '1/4 cup chopped fresh Italian parsley']

Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.

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