About 2 cups canned artichokes
4 large eggs, at room temperature
2 cups sugar
1 1/3 cups extra-virgin olive oil
1 tablespoon lemon zest
1/2 teaspoon lemon bakery emulsion
2 2/3 cups all-purpose flour
1 1/3 teaspoons fine salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3 large kiwis, peeled
1/2 cup sugar
2 tablespoons instant pectin
2 cups sugar
8 egg whites
2 cups (4 sticks) chilled unsalted butter
1 teaspoon vanilla bean paste
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