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. More Pasta Recipes

Yves Camdeborde
January 2007

Gallery

© Pierre Javelle

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and puree. Add the lemon juice and season with salt and pepper.

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  • 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.

Notes

Be sure not to buy marinated artichokes; the tangy marinade will overwhelm the flavor of this dish.

Suggested Pairing

The toasty oak flavors and creamy finish of a Russian River Chardonnay are a great partner to this smoky, creamy pasta dish.