Preheat oven to 180 Celsius.
In a frying pan sauté the bacon, onion and garlic until the onion is soft.
Place the artichokes in a saucepan. Cover with water and simmer for 20 minutes until tender. Drain and cool.
Line 6 individual pie dishes with pastry or a 26cm tart tin.
Divide the cooked bacon and onion mixture between the pastry shells.
In a food processor blitz the artichokes; add the eggs, cream and parmesan cheese.
Season with salt and freshly ground black pepper.
Pour mixture over the bacon and onion mixture and sprinkle with parsley.
Bake at 180 C for 20-25 minutes.