Artichoke Tart from The Peruvian Kitchen by Morena Cuadra

Ingredients

• 2 cups baby artichokes or artichoke hearts
• Salt, pepper, and nutmeg (to taste)
• 4 eggs
• 1 tablespoon olive oil
• ½ cup butter
• ½ cup vegetable shortening
• 1 teaspoon sugar
• 3 tablespoons flour
• ½ cup red onion, finely chopped
• 5–6 tablespoons iced water
• 3 tablespoons butter
• 1 garlic clove, minced
• ½ cup Parmesan cheese
• 2½ cups flour
• 3 cups milk
• 1 teaspoon salt