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. Recipe by: Dining by Fireflies, The Junior League of Charlotte, NC Posted to MC-Recipe Digest V1 #625 by Sharon
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 8|
|Calories from Fat: 172 (57%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 103.4mg||32 %|
|Sodium 179.9mg||6 %|
|Potassium 290.1mg||8 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 18.4g|
|Protein 13.1g||19 %|
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Calories per serving: 304
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