Start by cooking up the bacon. Lay it in a single layer in a baking dish with a rack. Bake at 350° for about 15 to 20 minutes, or until it's crisp and the fat is rendered. Save out 1 Tablespoon of the fat. Leave the oven on.

Cut up the tomatoes, artichokes and green onions.

Place the eggs, milk, salt and pepper into a blender and process on low until well mixed and frothy. 

Melt the butter in the bottom of a 10 inch cast iron skillet and add the 1 Tablespoon of bacon fat or olive oil.

Pour the egg mixture into the skillet. 

Crumple the bacon on the top. Layer on the vegetables and bake for about 20 to 30 minutes, or until the eggs are set. 

Cut the frittata into wedges and serve with a dollop of sour cream.