Review of last recipe (photo above) - I used spinach linguine to add to the veggie input and substituted half and half for the heavy cream.  It is a delicious recipe, and even though the average cook shouldn't need a recipe for pasta primavera, I'm keeping this one. 

TODAY'S RECIPE - FLAN AUX ARTICHAUTS
This can be made as an appetizer or first course.

10-12 servings

butter
3 tbsp fine dry breadcrumbs

1 lb cream cheese, room temperature
2/3 cup sour cream
1/4 cup crumbled bleu cheese, room temperature (about 1 oz)
3 tbsp butter, room temperature
3 eggs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
pinch each of dried thyme and majoram, crumbled
salt and freshly ground pepper
1 cup (about 6 oz) quartered cooked artichoke hearts (I'm using canned)

2/3 cup sour cream
6-12 quartered cooked artichoke hearts, as garnish

Preheat oven to 375 degrees.  Butter a 9" pie plate.  Coat evenly with breadcrumbs, shaking out excess. Refrigerate.

Combine cream cheese, 2/3 cup sour cream, bleu cheese and butter in food processor or large bowl and blend well.  Mix in eggs, herbs and seasoning.  Gently fold in 1 cup quartered artichoke hearts.  Spread mixture in prepared pie plate, distributing artichokes evenly.  Bake until puffed and lightly browned, about 30-35 minutes.  Let cool (flan will settle as it cools).

Spread top of cooled flan with remaining 2/3 cup sour cream.  Garnish with quartered artichoke hearts.  Cut flan into wedges and serve at room temperature.