Preheat your oven to 400°F (200°C). This is crucial because a well-heated oven helps the frittata puff up beautifully. While it's heating, I prepare my other ingredients.

In a large mixing bowl, crack the eggs and whisk them vigorously. Add the sour cream, Dijon mustard, salt, pepper, lemon juice, and red pepper flakes. I love how each of these ingredients plays its part. The mustard pairs fantastically with the tartness of the sour cream, crafting an unforgettable base.

Heat the olive oil in an oven-proof skillet over medium heat. Sauté the minced garlic for about a minute until fragrant. Then, toss in the spinach. Sauté just until it wilts, which takes about 2-3 minutes. There’s something magical about watching the spinach transform from a vibrant green to a softer shade, as it releases its liquid and combines with the garlic.

Once the spinach is tender, gently fold in the quartered artichokes. The marinated artichokes add such incredible depth. I often pause to savor the aroma—those tangy, herby notes blend wonderfully. It’s a pleasure to cook with ingredients that spark joy.

Take the skillet off the heat and pour the egg mixture over the spinach and artichoke. Add half of the grated Parmesan cheese, then gently stir just to combine everything. This step is crucial because it ensures even distribution of flavors without losing the beautiful structure of the vegetables.

Transfer the skillet to the preheated oven. Bake until the frittata is puffed and golden, usually around 25-30 minutes. As it bakes, the anticipation builds. The kitchen fills with warmth and those delightful scents.

Once the frittata is cooked, sprinkle the remaining Parmesan on top and let it sit for about 5 minutes before slicing. This allows the frittata to settle and makes cutting much easier. Enjoy the satisfaction of a perfect bake.