To a large dutch oven or medium saucepan, add the pasta, water, chicken broth, minced shallot, garlic, artichokes, kale, salt and crushed red pepper. Note: if the pasta can’t lay completely flat in your pot, then feel free to break the noodles in half.
Turn the heat to high and leave it uncovered. When the water comes to a boil, set your timer to 7 minutes. While it’s cooking, stir it with a pair of tongs often. This will ensure even cooking with the noodles.
At the 7 minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so more. Then turn the heat off. Stir in the creme fraiche or yogurt, butter and lemon juice and zest. Allow it to rest for about a minute. This allows the pasta to soak up any of the residual liquid. Add the parmesan and more crushed red pepper (if you like) and give it one last toss. Divide amongst bowls and serve.