Preheat oven to 400°F. Line pie shells with foil and fill with dried beans. Bake for 10 minutes. Remove foil and beans, lower temperature to 350°F and bake until lightly browned, 3 to 5 minutes. Cool slightly on a wire rack.
Melt butter in a large skillet over medium-high heat. Add onion; sauté for 3 minutes. Squeeze moisture from artichokes, add to skillet and sauté for 2 minutes. Season with salt and pepper. Divide evenly between shells.
Whisk eggs, half-and-half, cheese, salt and pepper. Pour over artichoke mixture. Bake until set in center and lightly golden, 35 to 40 minutes. Cool slightly before serving.
