Cook 2 of the artichokes hearts in plenty of boiling salted water with a wedge of lemon, set aside on a clean kitchen towel to cool down. Prepare the tarts, brush 2 x 10cm tart tins with the melted butter and line it with the filo pastry, brushing each sheet with a little butter and overlappping them so they fit the tins. Bake for 15 minutes in a moderate oven until golden and crispy. Meanwhile cook the choped onion and garlic until soft. Thinly slice the remaining artichokes and add to the onion and garlic, cook until artichokes are soft. Stir in the prawns, lemon zest and nutmeg. Combine the ingredients with the cream and the grated ‘ġbejna’. Pass the remaining artichokes hearts in the four and dip in the egg mixture. Shallow fry in olive oil until golden and crispy.. To serve, devide the creamy prawn mixture into the tarts and serve with a side salad, fried artichoke and a lemon wedge.