Blue Cheese & Artichoke Tart Courtesy Of: California Artichoke Advisory Board Blue Cheese & Artichoke Tart 24 servings Fresh artichokes are the key - canned varieties tend to lose texture and water out in this lovely, rich dish - extra good promoted with a salad of butter and baby greens. 12 oz Goat cheese 4-1/2 cups SYSCO Imperial heavy cream 9 SYSCO Classic eggs, large 3 9-inch tart shells, baked 18 Baby artichokes, cooked, halved 6 Tbsps SYSCO Imperial pine nuts 1. Combine cheeses in food processor. Add cream and eggs; blend well. Divide equally among 3 tart shells.
2. For each tart, arrange 12 artichoke halves atop cheese mixture; sprinkle with 2 tbsp. pine nuts. Bake at 350 degrees F 35-40 minutes until filling is set. Cool to room temperature. Cut into 8 wedges.