1- Steam broccoli in water and lemon juice, cover and set aside.
2- In large iron handled skillet, in 2 tblsp. olive oil, sauté onions and garlic until golden.
3- In large bowl, combine eggs, milk, oregano, basil, shredded swiss, shredded cheddar and 1/4 cup of the grated parmesan. Add the onions and garlic from the skillet and mix all ingredients well.
4- Preheat skillet and add remaining tblsp of olive oil. Arrange *steamed broccoli and artichokes, evenly along the bottom of the skillet.
5- Pour contents of the bowl on top of the broccoli and artichokes and shake the pan to spread mixture. Cover and cook on low heat for 15-18 minutes.
6- When done turn on the broiler. Sprinkle the top with the remaining grated cheese and place in the broiler until puffy and golden brown.
7- Loosen sides of the frittata with spatula and let it rest covered for 5-10 minutes.
8- To serve, cut into wedges and serve with tomatoe slices or a nice garden salad.

*To steam broccoli, place spears into a plastic microwave safe container with 3/4 to 1 inch water and 1 tblsp. lemon juice. Microwave on high for 3-4 minutes and drain excess water.