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The French Masters

Slide 1 of 11

Pasta Shells with Artichoke Cream and Smoked Chicken

Yves Camdeborde uses fresh artichokes to make this dish for the room-service menu at his hotel, the Relais Saint-Germain, but he recommends that time-pressed home cooks substitute jarred, frozen or canned artichoke bottoms. They taste wonderful simmered in cream and pureed, then tossed with pasta, cherry tomatoes and moist, smoky chicken breast.

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