Preheat the oven to 400 degrees Fahrenheit.
Heat the olive oil in an oven proof skillet over a medium/high heat. Dice the bacon and cook through until golden. Remove from the pan with a slotted spoon and set aside.
Finely dice the onion and mince the garlic. Add to the pan with the bacon fat and sweat gently until tender.
Slice the artichoke hearts in half and add to the pan. Stir to combine and cook for a minute or two until tender and starting to brown.
Whilst the artichokes are cooking, add the eggs to a mixing bowl with the salt, pepper and cheese. Beat together well to combine.
Return the bacon to the pan and stir well.
Pour the beaten egg mixture into the pan and leave to settle and start cooking. As the edges begin to cook, use a spatula to bring the cooked egg towards the center of the skillet, allowing the uncooked egg to flow underneath.
Once the omelette is almost cooked through, with some liquid remaining on top, transfer to the oven. Cook for 8-10 minutes until golden brown all over.