Use a large nonstick omelet pan.
Place artichoke hearts on paper towel and pat oil off.
Roll hearts in Parmesan cheese; set aside.
Beat eggs, mascarpone cheese, and salt and pepper together in a bowl until smooth.
When egg mixture is set, cover surface with ham slices.
Place artichoke hearts into center and fold sides over.
Slice in four pieces before removing from pan, and serve.