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Preheat your oven to 350°F.
Beat six eggs in a large bowl until smooth, and season with salt and pepper.
Whisk in cream cheese, breaking it into pieces; lumps are okay.
Thaw and chop frozen spinach, squeezing out excess moisture.
Sauté spinach in olive oil with shallot and garlic until shallot is softened.
Transfer spinach mixture to the bowl of eggs and cream cheese.
Add lemon zest and juice, red pepper flakes, and grated Parmesan; stir to combine.
Halve canned artichoke hearts and sauté cut-side down in olive oil until browned.
Pour egg-spinach mixture over artichokes and spread evenly.
Cook on the stove for about 4 minutes until the bottom sets.
Transfer to the oven and bake for about 15 minutes until cooked through.
Flip the frittata onto a plate and garnish with fresh herbs and hot sauce.