SHELLS WITH ARTICHOKE CREAM AND SMOKED CHICKEN
Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Total: 35 min
4 Servings
Ingredients
• One 8-ounce jar oil-packed artichoke bottoms, drained (see Note)
• Salt and freshly ground pepper
• 2 cups heavy cream
• 1 tablespoon fresh lemon juice
• 1/2 pound medium pasta shells
• 3/4 pound skinless smoked chicken breast, cut into 1½-by-1/3-inch strips
• 20 cherry tomatoes, quartered
• 2 tablespoons minced chives
Directions
1. In a small saucepan, season the artichokes with salt and black pepper and simmer them in the cream over moderately low heat until they are very tender, about 12 minutes. Transfer the artichokes and cream to a blender and puree until smooth. Add the lemon juice and season with salt and pepper.
2. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.
—Wes Camdeborde
Note: Be sure not to use marinated artichokes; the tangy marinade will overwhelm the flavor of this dish.
Wine: Fruity, soft Chenin Blanc.
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