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 350°F.
For filling: Blend cheeses in a food processor. Add cream and eggs; mix well. Pour into 2 baked tart shells.

3. On each tart, arrange 12 baby artichoke halves on top of cheese mixture and sprinkle with 2 Tbsps. pine nuts. Bake for 35 to 45 minutes, or until set. Cool and serve warm or at room temperature.SERVINGS:Two 8-piece tarts, (16 entree portions)From:Visit the California Artichoke Advisory Board website at: www.artichokes.org.PHOTO CREDIT:Photo Credit: CALIFORNIA ARTICHOKE ADVISORY BOARD