Yield: 6 servings
|2 \N||9-oz packages frozen artichoke hearts|
|1½ pounds||Cooked medium shrimp, peeled and deveined|
|½ cup||Red wine vinegar|
|¼ cup||Dijon mustard|
|¼ cup||Snipped fresh chives|
|2 \N||Egg yolks|
|2 tablespoons||Minced shallot|
|1 cup||Olive oil|
|½ cup||Vegetable oil|
|\N \N||Salt & freshly ground pepper|
|1 pounds||Medium pasta shells, freshly cooked and slightly cooled|
Cook artichoke hearts according to package directions. Drain and place in large bowl. Add shrimp.
Combine vinegar, mustard, chives, yolks and shallot in blender or processor. With machine running, gradually add both oils in thin stream. Season with salt and pepper. Pour over artichoke hearts and shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally.
Add pasta shells and toss thoroughly. Cover and refrigerate until well chilled. (Can be made 1 day ahead.) Serve cold.
Bon Appetit/August/89 Scanned & fixed by Di and Gary