Defrost the frozen artichokes and toss them in as much melted unsalted butter as your conscience will allow.

Preheat oven to 350 degrees F.

Add 1/4 C. olive oil to a large skillet and heat over medium heat. Sauté the onion until it is translucent. This will take about 5 minutes. Add the minced garlic to the onion mixture and sauté for a minute. Add artichokes, 1 t. salt and 1/4 t. pepper to the pan with the onions. Add parsley, Italian seasoning and nutmeg to the artichoke mixture and cook for about 2 minutes. Remove the pan from the heat and let it cool for a few minutes.

Using olive oil, brush the bottom of your baking dish. (You will want to use a 2 to 2 1/2 quart baking dish for this recipe.) Pour 1/2 C. breadcrumbs into your baking dish and shake the dish to evenly distribute the crumbs on the bottom of the dish. Set the prepared dish aside.

Using a large bowl, whisk the 7 eggs, 1/4 t. salt and a grind of pepper together. Gradually add the cooled artichoke mixture to the whisked eggs. (Be careful here, if your artichoke mixture is too hot it will cook the eggs.) Add 1/2 C. breadcrumbs and all the the parmesan to this mixture.

Pour the artichoke batter into your prepared baking dish and spread it out to evenly cover the bottom of the dish. Sprinkle the remaining 1/2 C. breadcrumbs over the top of the artichoke batter and drizzle some olive oil over the crumbs. The addition of the olive oil will cause the crumbs to crisp in your oven.

Bake until the crumbs are lightly brown and the eggs are set. This will take 35 to 45 minutes. (You can use a toothpick to check the eggs for doneness.) When your torta is done, let it sit on your counter for at least 10 minutes before serving.

Garnish with sliced tomatoes, chopped fresh parsley and grated parmesan.

This dish can be served warm or at room temperature.