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           pine nuts

Preparation:

Place artichoke hearts and shrimp in large bowl. 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. 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). Stir in sunflower seeds just before serving.