While developing our recipe for fluffy omelet, we realized that we had to rework traditional omelet fillings. We went with intensely flavored but lightweight ingredients that would not impede the omelet’s rise. A touch of Parmesan brought savory depth and also helped hold the filling in place.
Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 3 to 6 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 teaspoon fat from skillet. Add shallot and cook until softened and starting to brown, about 2 minutes. Add artichokes, 1/8 teaspoon salt, and pepper to taste. Cook, stirring frequently, until artichokes begin to brown, 6 to 8 minutes. Transfer artichoke mixture to bowl and stir in bacon and lemon juice.