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1
Preheat oven to 350 degrees.
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2
To prepare the artichokes, place them in a large pot and cover them with cold water.
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3
Squeeze the lemons and add the juice and the lemon to the pot and bring to a boil over a high heat.
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4
Reduce the heat to medium and cook until they are tender, about 25 minutes.
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5
Use the tines of a fork to check for tenderness.
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6
Transfer the artichokes to the ice water.
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7
When they are cool enough to handle, remove the leaves and the choke (the fine fibrous clump on top of the bottom, in the middle).
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8
Trim the edges of the bottoms.
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9
Place the artichoke bottoms, eggs and water in a blender or a food processor fitted with a steel blade and blend until creamy.
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10
Pour into a mixing bowl and add salt, pepper and flour and combine until pasty.
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11
Whip the egg whites in a dry copper or stainless steel bowl until they are creamy and hold stiff peaks.
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12
Gently stir into the artichoke mixture.
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13
Place a cast iron skillet over a medium high flame and when it is hot, add the oil.
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14
Drop dollops (about the size of 2 tablespoons) of batter, a few at a time.
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15
When the edges begin to stiffen, turn the pancakes over.
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16
Combine the goat cheese and sour cream in a small mixing bowl.
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17
Place the pancakes on an oven proof plate and top each one with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes.
