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1
Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry).
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2
Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.
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3
Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.
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4
Cut out eight 6 and 1/2-inch circles.
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5
Wrap bottom crusts in plastic and set aside.
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6
Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.
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7
Wrap top crusts in plastic and set aside.
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8
Prepare the Filling:
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9
Heat 2 tbsp olive oil in a pan over medium heat.
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10
Add onions and cook until slightly golden, about 6?8 minutes.
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11
Remove from heat and allow to cool.
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12
Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl.
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13
Season to taste with salt and pepper.
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14
Preheat oven to 375?F.
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15
Assemble pies:
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16
Place bottom crusts on a lightly oiled and floured baking sheet.
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17
Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.
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18
Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.
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19
To form pies, fold edges of bottom crusts over edges of top crusts.
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20
Pinch to seal, and then fold over again to create a slightly thicker edge.
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21
Brush tops with a little olive oil.
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22
Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.
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23
Bake until slightly golden, about 25-30 minutes. Serves 8.
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24
That's it!
