Torta di Carciofi

This is my adaptation of a recipe from La cucina nella tradizione ebraica. Because this tart is very rich, a small slice will suffice. Make sure the artichoke hearts are not overcooked, or they will not slice easily. The eggs can be boiled for 6 or 7 minutes, as they will continue to cook in the tart. Chill them after peeling for easy slicing.