Preheat oven to 375.
Roll out pie dough and fit into an 8- or 9-inch pie pan. Prick inside with the tines of a fork and bake for 10 minutes, until it just starts to firm up. Remove from oven and set aside.
Bring a large pot of water to boil. Blanche chard leaves, plunging them into the water for 1 minute. Drain chard and let it cool.
In the same pot, heat the olive oil over medium-high heat. Add the onion and garlic. Saute the mixture for about 4 minutes, or until onion starts to turn soft, fragrant and translucent. Reduce heat to low and cover for 15 minutes. Take pot off heat and allow to cool.
Spoon onion and garlic and any accumulated cooking juice into a food processor. Add chard leaves and pulse for a moment. Add half the artichoke hearts, reserving the rest for garnish. Pulse again until well-combined. The artichoke adds some body and a natural creaminess.
Add lemon juice, dill, and a generous amount of sea salt and pepper to taste.
Pour chard and artichoke mixture into pie shell. Top with remaining artichoke hearts and scatter the kalamatas. Brush lightly with that little extra bitof olive oil and bake for 25 to 30 minutes, or until filling is firm and a knife blade inserted comes out clean.
Cool slightly and serve. You may also enjoy it at room temperature.