Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             ounces  artichoke hearts -- quartered
     2/3         pound  shrimp -- cooked, peeled
     1/4           cup  red wine vinegar
  2        tablespoons  dijon mustard
  2        tablespoons  fresh chives -- chopped
  1              whole  egg yolk
  1         tablespoon  shallots -- minced
     1/2           cup  canola oil
                        pepper -- to taste
     1/2         pound  pasta shells -- cooked
     1/4           cup  pinenuts

Preparation:

1. Place artichoke hearts and shrimp in large bowl. 2. Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree. Gradually add oil in a thin stream while machine is running. Season to taste with pepper. 3. Add cooked pasta to shrimp and artichokes. Pour dressing mixture over pasta, shrimp and artichokes and mix gently but thoroughly. Cover and refrigerate at least 3 hours. (Can be made up to one day ahead to this point). 4. Stir in pinenuts just before serving.

Nutritional Information:

294 Calories (kcal); 16g Total Fat; (47% calories from fat); 13g Protein; 26g Carbohydrate; 84mg Cholesterol; 136mg Sodium