This has always been a hit at parties:

Artichoke & Cheese Puff
from Vegetarian Epicure, Book 2 by Anna Thomas

12 oz. marinated artichoke hearts
1 medium-sized onion, coarsely chopped
5 eggs
3/4 tsp. salt
fresh ground black pepper to taste
2 T flour** (I think Carbalose or NO flour would work fine)
6 oz. Cheddar, grated
1 oz. Parmesan, grated

Drain off 1/4 c. of oil from the artichoke hearts and heat in a large skillet or shallow casserole. Saute the onions until they begin to color.

Thickly slice the artichokes or quarter them. Beat the eggs with the salt, pepper, and the flour until the mixture is perfectly smooth. Stir in the grated cheeses.

Add the artichoke hearts to the onions and stir them around a little, then distribute the vegetables evenly over the area of the skillet or casserole. Spoon the egg and cheese mixture over the vegetables, spread it around gently, and bake the puff in a preheated 350 oven for 20-25 minutes or until completely set, golden brown, and slightly crusty on top.

It's good hot or room temperature. Nice with a salad for lunch.

Serves 6. And I don't know the carb counts, but the onions could be reduced and again, the flour eliminated or substituted with a low carb product. It's yummy.