While I was cruising the aisles at the market the other day, a box of frozen artichoke hearts jumped out of the freezer case into my shopping cart. (I'm amazed at how often that happens to me. Does it happen to you, too?) As is often the case, I didn't have a plan for them, but I had beautiful farm eggs and a chunk of feta waiting to be called to action, and the idea for this egg and cheese casserole came together in an instant. I'm a huge fan of protein-based breakfasts, and almost forgot to snap some photographs before I nibbled away too much of this dish. The salty feta doesn't overwhelm; rather, it balances the creamy, mild artichokes. The casserole (call it a crustless quiche, if you prefer) would be equally good for a vegetarian lunch or light supper main course. Using plain artichoke hearts -- not the marinated ones -- and steaming the vegetables in the microwave keeps the casserole lower in fat, without sacrificing any flavor.