Baked Eggs with Artichokes and Parmesan

Name: Baked Eggs with Artichokes and Parmesan
Yield: 2 Servings
Ingredients: 1 tablespoon unsalted butter, room temperature; 2 teaspoons chopped fresh chives; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh oregano; 8 canned artichoke heart quarters, drained well, patted dry; 2 large eggs; 2 tablespoons (packed) freshly grated Parmesan cheese