Blue Cheese Artichoke Tart

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

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