Shrimp & Artichoke Pasta With Goat Cheese Sauce

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2 large artichoke hearts, cooked until tender but still firm

1 leek

4 to 5 teaspoons olive oil

1 teaspoon minced garlic

1 pound medium-large shrimp, peeled and deveined, tail-on

Kosher salt and freshly ground black pepper

1 1/2 tablespoons unsalted butter

3/4 cup dry unoaked white wine

1 bay leaf

1 sprig thyme

1 1/2 cups chicken broth or vegetable broth

1/4 cup heavy cream

4 ounces fresh goat cheese, or to taste

8 ounces linguine

1/2 cup chopped pitted mild green olives

2 tablespoons rinsed capers or chopped caperberries

1 tablespoon chopped parsley

2 tablespoons julienned sun-dried tomatoes in oil

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