Gleaner's Artichoke and Cheese Casserole

Gleaner's Artichoke and Cheese Casserole

• 8 fresh artichokes
• 2 cups tap water
• ¾ cup cider vinegar
• ¼ cup fresh tarragon
• lemon water
• ½ cup Spanish onions, chopped
• 3 Tbsp. pine nuts
• 6 cloves garlic, minced
• 6 eggs
• 3 cups firm goat's milk cheese
• cayenne pepper
• 4 cherry tomatoes
• water
• ¼ cup lemon juice

Wash the artichokes and cut them off at the base of the stem. In a large pot, combine water, cider vinegar, and tarragon. Place artichokes in a steamer or colander basket above the liquid and steam for about ½ hour.
Preheat oven to 350°F.
Remove the leaves from the chokes and scoop out the “meat” at the bottom of each leaf with a sharp knife, placing it in some lemon water to keep it fresh. When all the leaves have been removed, slice off the membrane, making sure to scoop out any remaining fibers (they're a nuisance!). With a sharp knife, hollow out the artichoke shell, place the heart in a large bowl, and mash. When all the hearts of the chokes have been removed and mashed, add the onions, pine nuts, and garlic, and stir well. Using an electric mixer, beat in the eggs and the cheese; then add the meat of the leaves as well. Stuff each shell with the artichoke/egg/cheese mixture to the brim; sprinkle with a bit of cayenne pepper, and place a halved cherry tomato, cut-side down, on top of each choke.
Arrange in a large baking dish with just a small amount of water mixed with ¼ cup lemon juice. Bake for about 30 minutes. Serve piping hot.
Yield: 8 servings