Put the artichokes in a saucepan with two tablespoons of olive oil, the garlic clove, some basil leaves and marjoram sprigs. Add a glass of water and cook for about 10 minutes keeping the lid on.
Blend artichokes in a mixer, put the mixture into a bowl, then add the eggs and the fresh cream. Add some salt and pepper. Oil a 15 x 20 cm oveprooof dish and pour the batter in it. Bake in a hot oven at 180°C for about 30 minutes; cover with some tinfoil halfway through the cooking.
Use an ice-cream scoop to get some little balls of flan and place them on a dish.
Make some mini quenelles with the caprino cheese and place them between the flan balls, then season with a few drops of balsamic vinegar. Add some chives flowers and mesclun as decoration, and serve.