Artichoke Pancakes with Goat Cheese

1. 1

   Preheat oven to 350 degrees.

2. 2

   To prepare the artichokes, place them in a large pot and cover them with cold water.

3. 3

   Squeeze the lemons and add the juice and the lemon to the pot and bring to a boil over a high heat.

4. 4

   Reduce the heat to medium and cook until they are tender, about 25 minutes.

5. 5

   Use the tines of a fork to check for tenderness.

6. 6

   Transfer the artichokes to the ice water.

7. 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).

8. 8

   Trim the edges of the bottoms.

9. 9

   Place the artichoke bottoms, eggs and water in a blender or a food processor fitted with a steel blade and blend until creamy.

10. 10

    Pour into a mixing bowl and add salt, pepper and flour and combine until pasty.

11. 11

    Whip the egg whites in a dry copper or stainless steel bowl until they are creamy and hold stiff peaks.

12. 12

    Gently stir into the artichoke mixture.

13. 13

    Place a cast iron skillet over a medium high flame and when it is hot, add the oil.

14. 14

    Drop dollops (about the size of 2 tablespoons) of batter, a few at a time.

15. 15

    When the edges begin to stiffen, turn the pancakes over.

16. 16

    Combine the goat cheese and sour cream in a small mixing bowl.

17. 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.

* Per serving · 4 servings · Values may vary.