In a large bowl, whisk together the eggs, salt, black pepper, and half and half cream until well combined. Add the fontina cheese and mix until combined. Set aside.
Heat a large oven-safe skillet over medium-high heat and add olive oil. Once the oil is hot, add the diced shallot. Sauté for 1 minute.
Add chopped artichoke hearts to the skillet and cook for an additional 5 minutes.
Pour the egg mixture over the artichoke mixture in the skillet. Use a spatula to distribute the ingredients evenly. Lower to medium-low heat and cover the skillet with a lid. Let cook for 8 minutes.
Remove the lid and place the skillet in the oven and bake for 10-12 minutes, or until the frittata is set in the center and the edges are lightly browned.
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving. Garnish with chopped parsley.