1	Lb.	Tiny shell noodles
1	Shallot	Minced
4	Green onions	Chopped (green & white part)
2	Tbsp.	Butter
1	Cup	Chicken stock
1/2	Cup	Dry white wine
1/4	Cup	Marsalla or Madeira wine
3/4	Cup	Cream
1/2	Cup	Gruyere or swiss cheese shredded
1/2	Lb.	Crab meat
2	Jars	Marinated artichoke hearts, cut in half
1/2	Cup	Flat-leaf parsley, chopped
1/4	Cup	Parmesan cheese, grated
2	Tbsp.	Bread crumbs
		Salt & Pepper to taste

Cook shell noodles in a large pot of boiling water until tender. Drain. Melt butter and saute shallot and green onions until soft. Add chicken stock and white wine. Reduce by half. Stir in Madeira and bring to a boil, stir in cream and cook until just thickened. Add cheese to sauce. Combine sauce with the drained pasta and stir in the crab meat and the artichoke hearts. Add parsley and salt and pepper to taste. Butter a ceramic casserole and put pasta mixture into it. Preheat oven to 350°. Top casserole with the grated parmesan cheese and bread crumbs and bake for 30 to 40 minutes, or until heated through and bubbling. Serve immediately.