To make the dough: Place the flour, sugar, baking powder, and salt in a large bowl. Add the eggs and vanilla, and mix together using he blades of 2 knives. Incorporate the butter bit by bit. Lightly coat your hands with a little extra flour. Using your hands, knead he dough briefly, so that it just sticks together. Be careful not to overwork the dough, or it will toughen.
This dough can also be made in a food processor, being careful not to over-process once the butter has been added.
Form the dough into 2 balls, cover each with plastic, and refrigerate at least 1 hour, and up to 12 hours. This dough can also be frozen for future use.
To make the tart: Clean the artichokes down to the heart and halve or quarter. Put into a 12-inch saucepan with the olive oil and onion, and season to taste with salt and pepper. Saute until onions are caramelized and then barely cover with water. Reduce heat to medium, cook for 15 minutes of until artichokes are very tender.
Drain the artichokes and onion, and transfer to a bowl. Mix in the parsley and set aside.
Prepare the bechamel sauce (see recipe for milk croquettes). Fold the artichokes into the sauce, and salt and pepper to taste.
Preheat the oven to 350 degrees F.
Grease a 9-inch springform tart pan with olive oil and lightly coat with flour.
Roll out two-thirds of the pastry into a 10-1/2-inch circle that is 1/4-inch thick. Fit the dough into the center of the pan, pressing evenly halfway up the sides.
Pour the filling into the pastry shell and smooth the top across evenly.
Take the small pieces of remaining dough and roll them into little ropes, about 1/3-inch thick. Use these ropes to stripe the top of the artichoke filling in 5 or 6 rows about 1-inch apart. Make sure to press the ends into the edge of the tart shell's dough. Turn the tart a 1/4 turn and place the remaining ropes on top of the first layer, going the opposite direction.
Bake the tart on a baking sheet in the preheated oven until golden brown, about 45 minutes, brushing crust with additional olive oil during the last 10 minutes of baking.
Remove the cooked tart and let it cool. It's best served at room temperature.
Besciamella (Bechamel Sauce):
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
Yield: 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	878.34 Kcal (3677 kJ)
Calories from fat	479.25 Kcal
		% Daily Value*
Total Fat	53.25g	82%
Cholesterol	223.14mg	74%
Sodium	963.27mg	40%
Potassium	678.28mg	14%
Total Carbs	81.87g	27%
Sugars	15.17g	61%
Dietary Fiber	4.55g	18%
Protein	14.42g	29%
Vitamin C	7.1mg	12%
Vitamin A	0.4mg	13%
Iron	2.4mg	13%
Calcium	298.4mg	30%

Amount Per 100 g
Calories	288.72 Kcal (1209 kJ)
Calories from fat	157.53 Kcal
		% Daily Value*
Total Fat	17.5g	82%
Cholesterol	73.35mg	74%
Sodium	316.64mg	40%
Potassium	222.96mg	14%
Total Carbs	26.91g	27%
Sugars	4.99g	61%
Dietary Fiber	1.49g	18%
Protein	4.74g	29%
Vitamin C	2.3mg	12%
Vitamin A	0.1mg	13%
Iron	0.8mg	13%
Calcium	98.1mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

21.2

Points
24

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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