Frittata con i Carciofi - Frittata with Artichokes
Clean artichokes following the instructions on this page

* Drain the artichokes and cut them in very thin slices.
* Pour 2 tablespoons  olive oil in a non-stick skillet on medium heat. Add the artichokes, salt lightly and sauté until they become are soft.
* Lightly beat the eggs in a bowl, until fully combined. Add salt and pepper. When the artichokes are ready, pour the eggs in the skillet.
* When the egg starts to solidify,  using a fork lightly scramble the center to let all the egg penetrate on the bottom. Shake lightly the pan back and forth to loosen the frittata and use a fork to loosen it from the edges of the pan. Lift the frittata to check that the bottom is cooked and golden.
* Make sure the egg on the top is not too running, then place on the pan a dish slightly larger than the pan. Rotate the pan and the dish together so that now the frittata is upside down on the dish.
* Add 2 tablespoons of olive oil to the skillet then slide the frittata back into the pan so that the uncooked face is now on the pan.
* Lift the frittata to check that the bottom is golden. Slide the frittata on a serving dish and serve warm.
* 2 artichokes
* 1 lemon (to be used when cleaning the artichokes)
* 2 + 2 tablespoons extra-virgin olive oil
* 4 eggs
* salt and pepper