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.
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.
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.