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Heat the oven to 200C (180C fan)/390F/gas 6.
Put the parsley, mint, basil, most of the chives (reserve a few to finish), the whole hazelnuts, salt and eggs into a high-speed blender, then blitz for a minute, until very smooth and the consistency of double cream.
Line a 24-25cm round pie dish with crumpled baking paper (crumpling will mean you can push it into the round edges of the dish).
Lay a sheet of the filo over the paper, brush generously with some of the reserved artichoke oil, then lay a second sheet of filo on top at a 90-degree angle.
Brush this with oil, then repeat with the remaining two sheets of filo.
Once all the filo is in the dish, crumple up the edges a little to create a lip.
Pour the green mixture into the pastry, scraping out any last bits from the blender, then arrange the drained artichokes on top.
Top them with teaspoonfuls of goat’s cheese (it’s too soft to crumble, so I break off teaspoon-sized bits).
Scatter over the chopped hazelnuts, then bake for 25 minutes.
Remove from the oven, and leave the tart to settle and cool for 10 minutes.
Finely chop the reserved chives, scatter over the top of the tart and serve warm.