Preheat oven to 350 degrees F. Grease a 3 - quart baking dish; set aside. In a medium saucepan melt butter. Add rice and saute for a few minutes. Add wine and stir over medium - high heat until wine is absorbed. Slowly add 3/4 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until broth is absorbed. Add another 1/2 cup of the broth, cooking and stirring until broth is absorbed. Stir remaining broth into rice mixture. Cook and stir until rice is just tender.
In a large bowl beat eggs and cream together. Cut artichokes into smaller pieces, if desired. Add artichokes, Parmesan cheese, bacon, bell pepper, salt and black pepper to risotto mixture; stir until combined. Add risotto mixture to egg and cream mixture; stir until combined. Transfer to prepared baking dish. Bake for 40 minutes or until set in the center.