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Crust:
Process together flour, with butter, olive oil, salt and egg yolks until mixture resembles a coarse meal. Add cold water until mixture comes together and forms a soft dough. Cover and refrigerate for ½ hour. Roll out dough with a rolling pin to the size of a 10 inch (20 cm) tart pan. Line tart pan with dough. Prick bottom with fork and refrigerate 30 minutes. Cut a round of parchment paper and fit it over dough. Fill center with weights and bake 350° F (175° C) for 15 minutes. Remove paper and weights and bake 5 minutes more. Cool.
Filling:
Remove meat from artichoke“s leaves and chop the hearts. Set aside. Melt 3 tablespoons butter in a large skillet or a large saucepan. Add garlic and cook. Stir in onion and cook until soft. Remove from heat, add flour and stir vigorously to prevent lumps from forming. Stir in milk and heavy cream and bring to a boil. Continue stirring over medium heat until mixture thickens. Add artichoke, grated parmesan cheese and season with salt pepper and nutmeg. Once sauce is thick remove from the heat an cool for 15 minutes. Beat eggs slightly and stir into mixture. Pour mixture into prepared pan. Roll out dough leftovers and make a lattice top.
Bake in preheated moderate oven to 350°F (180°C) for 40 minutes or until tart is set and dough is golden. Remove from the oven and serve.
This tart, once it is cold, may be frozen.
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