Instructions: Preheat oven to 350 degrees. Place pine nuts in a single layer in a small rimmed baking sheet; toast until golden and aromatic, 8 to 12 minutes. Shake sheet halfway through baking to make sure nuts toast evenly.

Pare the artichoke bases flat, and remove tough outer leaves. Trim tops. Quarter artichokes. Toss with lemon juice, and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium heat. Add artichokes, and saute 10 minutes. Stir in parsley. Set aside.

Place a large pot over high heat. Add spinach with some water still clinging to the leaves, and cook until wilted. Transfer to a colander to drain, pressing to remove any additional moisture. Place spinach in the bowl of a food processor. Add 2 cloves chopped garlic and the cumin; season with salt and pepper. Process until a smooth paste forms. Transfer to a small bowl, and stir in toasted pine nuts. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and star anise, and cook until onions are translucent, about 2 minutes. Add remaining 12 cloves finely chopped garlic, and cook 3 minutes more. Stir in honey and pastis. Add tomatoes, stir, and cook, covered, for 10 minutes. Uncover, stir, and continue to cook until the mixture has reduced and thickened, about 10 minutes more. Season with salt and pepper. Remove from heat. Transfer to the bowl of a food processor, and process to form a smooth paste. Set aside.

Break 6 eggs into a medium bowl, and beat lightly with a fork. Season with salt and pepper. Heat 1 tablespoon oil in an 8-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add eggs, and cook, shaking skillet or gently stirring, until just beginning to set. Place cooked artichoke hearts over omelet to cover. Continue to cook until bottom is fully set. Invert omelet onto a plate. Slide omelet back into skillet, cooked-side up. Return to heat, and continue to cook until set, about 1 minute. Slide omelet onto a platter, and sprinkle with half the goat cheese.

Break 4 eggs into same medium bowl. Beat lightly with a fork. Season with salt and pepper. Heat 1 tablespoon oil in the same skillet over medium heat. Add egg mixture, and cook, shaking skillet or gently stirring, until bottom is set. Invert omelet onto a plate. Slide omelet back into skillet, cooked-side up. Return to heat, and continue to cook until set. Top with reserved spinach mixture, spreading evenly. Place on top of artichoke omelet.

Break remaining 4 eggs into same medium bowl. Beat lightly with a fork. Season with salt and pepper. Heat remaining tablespoon olive oil in the same skillet over medium heat. Add egg mixture, and cook, shaking skillet or gently stirring, until bottom is set. Invert omelet onto a plate. Slide omelet back into skillet, cooked-side up. Return to heat and continue to cook until set. Slide tomato omelet on top of spinach omelet. Spread with 1 cup reserved tomato mixture. Sprinkle 1/2 ounce goat cheese over top.

Serve at room temperature, or reheat in a 350 degrees oven for about 8 minutes. Cut into wedges, and serve with additional tomato mixture, if desired.

This recipe yields 6 servings.

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