Preheat oven to 350°F. To make the dough, mix flour water, oil and salt and work it into dough. Cut the dough in half, roll out each half thinly and place half of the rolled pastry into the base of a greased baking pan – allow it to overlap the edges.
For the filling: Sauté the chopped onion, then add the sliced artichokes, the wine and salt. Cook gently for just a few minutes, then place the mixture in a bowl. Add three beaten eggs and the Parmigiano and mix together. Spread the mixture evenly over the dough in the pan, then spread the ricotta on top seasoned with a little black pepper, salt and olive oil. Make 3 or 4 small holes in the mixture and into each hole crack one of the whole eggs. Place the other sheet of rolled pastry on top, fold over the edge and squeeze edges together, then cook for 20 to 25 minutes.
Torta di Riso (Rice Pie)
For the Crust
1 ½ cups all-purpose flour
1/4 cup sugar
½ tsp salt
½ tsp baking powder
3/4 stick unsalted butter (chilled)
1 extra large egg
1-2 tbsp ice water, or as much as needed
For the Filling
½ cup uncooked Arborio rice
4 cups water or whole milk
7 large eggs
1 cup sugar
2 tsp lemon extract (or the zest and juice of 1 lemon)
2 tsp pure vanilla extract
1 lb ricotta cheese (drained)
For the crust: Combine flour, sugar, salt and baking powder in a food processor and pulse several times. Add the butter and pulse about 10 times, until the dough becomes pebbly in texture. Add the egg and pulse repeatedly until the dough begins to stick together. Slowly add the ice water by the tablespoonful, while using a few long pulses. Add more drops of ice water as necessary, until the dough holds together well. Invert the dough onto a floured work surface. Form into a circle, flatten into a disc, wrap in plastic wrap and refrigerate while preparing the filling (dough can be kept in the refrigerator for up to 2 days before continuing).
For the filling: Place the rice and water in medium heavy-bottom saucepan and bring to a boil. Reduce the heat to low and cook the rice, uncovered, stirring occasionally for about 15-20 minutes, or until the water is absorbed and the rice is sticky. The rice should still be firm as it will finish cooking in the oven. Remove from heat and set aside.
Add the eggs and sugar in a large bowl and using a hand-mixer, beat until well combined. Add lemon extract and vanilla extract and beat on low for about 10 seconds. Add the drained ricotta and beat on low for a few seconds until just combined. Add cooked rice and mix with a rubber spatula until well combined, making sure there are no clumps of rice. Place in refrigerator.
Place a rack in the lower third of the oven and preheat to 375°F. Coat a 10.5-inch pie plate with cooking spray. Turn out the dough onto a lightly floured surface and roll into an 11-inch circle. Transfer the dough to the prepared pie plate, gently pressing it into the bottom and sides (no fluted crust is necessary since the crust is flush with the filling). At this point, set the crust in the freezer for about 10-15 minutes to get it well chilled, which will make for a flakier crust.
Remove the chilled crust from the freezer and pour the filling to about 1/4 of an inch below the top of the crust, as it will puff up slightly when baking. Bake for 1 hour or until the filling puffs up, turns golden, and is set. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.