Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         tiny shell noodles
   1                    shallot -- minced
   4                    green onions -- chopped, including
                        -- green tops
   2      tablespoons   butter
   1      cup           chicken stock
     1/2  cup           dry white wine
     1/4  cup           marsala or Madeira
     3/4  cup           cream
     1/2  cup           grated gruyere or other -- Swiss cheese
     1/2  pound         crab meat
   2      jars          marinated artichoke -- hearts, cut in half
     1/2  cup           chopped flat-leaf parsley
                        salt and pepper to taste
     1/4  cup           grated parmesan
   2      tablespoons   bread crumbs

Preparation:

Cook shell noodles in large pot of boiling water until tender. Drain. Melt butter and sauté shallot and green onions until soft. Add chicken stock and white wine. Reduce by halt Stir in Madeira and bring to a boil, Stir in cream and cook until just thickened. Add cheese to sauce. Combine sauce with pasta and stir in crab and artichoke hearts. Add parsley and salt and pepper to taste. Butter a ceramic casserole and put pasta mixture into it. Preheat oven to 350F Top casserole with grated Parmesan and bread crumbs and bake 30 to 40 minutes, until heated through and bubbling. Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.