Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 28 cupcakes).
For the artichoke cake batter: In a food processor, puree the artichokes. Measure out the artichoke puree--you should have about 1 1/3 cups; if not, process more artichokes until you have 1 1/3 cups total.
Put the artichokes back in the food processor, add the eggs and process until smooth.
Add the artichoke mixture, sugar, olive oil, lemon zest and lemon emulsion to a large bowl and mix for 1 minute until well blended.
Mix in the flour, salt, baking powder and baking soda until well blended and smooth.
Fill the cupcake liners about two-thirds full with the batter.
Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
Put the kiwis in a food processor and pulse until there are still small chunks and the mixture is not completely smooth.
Transfer to a bowl, mix in the sugar and instant pectin with a whisk and continue mixing for 3 minutes. Refrigerate until thickened, about 30 minutes.
Whisk the sugar and egg whites in a double boiler until the mixture is slippery. In an electric mixer, beat the sugar mixture on high until stiff peaks form, about 5 minutes.
Mix in the butter one tablespoon at a time until fully incorporated.
Mix in the vanilla bean paste.
Use a cupcake corer to remove the centers of the cupcakes. Using a spoon or piping bag, fill the center of each cupcake with some kiwi filling. Using a piping bag, pipe some frosting onto each cupcake.
