Drain artichoke hearts, reserving ¼ cup of liquid from jar. Cut artichokes into small pieces and set aside. Place onion and reserved artichoke marinade in a sauté pan and cook over medium heat until onion is soft, about 5 minutes. In a large bowl, beat eggs, then add all remaining ingredients, including cooked onion, stirring to combine. Place mixture in a buttered 2-quart baking dish. Bake at 325°F for 30-35 minutes or until eggs are set. Serve chilled or at room temperature.
