INGREDIENTS:12 baby artichokes 2 quarts lightly salted water 8 oz. chevre (goat cheese) 4 oz. blue cheese 3 cups heavy cream 6 eggs 9 inch tart/pie shells, baked ¼ cup pine nutsDIRECTIONS:1. Prepare artichokes: Wash artichokes, remove outer leaves until light green leaves appear. Cut off green tip and pare dark green from bottom. Cut in half; dip in acidulated water to preserve color. Cook in 2 quarts salted boiling water for 7 to 10 minutes or until tender, drain. 2. Preheat oven to ...
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