Heat the fat in a 12-inch cast iron or non-stick skillet over medium heat. Cook the minced garlic and artichokes until any water has cooked off and the garlic is fragrant.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Pour egg mixture into pan over and around the artichoke hearts. Top with the prosciutto and cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to firm on top.
Place pan into the oven and broil for 3 to 4 minutes, until cooked through. Top with arugula, additional Parmesan, red pepper flakes, and more salt and pepper if desired.
Remove from pan and cut into 8 servings. Serve immediately.