Artichoke Frittata

Method

1. Clean the artichokes: remove tough outer leaves, cut off the top, trim the stem, and remove the inner choke. Immediately rub each piece with lemon juice to prevent oxidation.
2. Place the cleaned artichokes in a bowl of water with lemon juice.
3. Slice the artichokes thinly and return them to the lemon water. Let sit for a few minutes, then drain.
4. In a pan, heat olive oil and add garlic (finely chopped or whole). Sauté gently over low heat.
5. Add the sliced artichokes, season with salt and pepper. Cook on low heat for 7-8 minutes.
6. Meanwhile, beat the eggs with salt and pepper. Add grated Parmesan cheese and parsley. Beat until well combined (choose a fluffy or compact texture).
7. Remove the garlic from the artichokes. Add the hot artichokes to the egg mixture and mix gently.
8. Heat oil in the same pan. Test the temperature by dropping a bit of egg mixture; when it coagulates, slowly add all the mixture.
9. Cover and cook on very low heat until the surface begins to set.
10. Slide the frittata onto a lid, then flip it back into the pan. Cook for 30-40 seconds on each side, flipping a couple of times. Finish cooking on high heat without the lid.
11. Serve immediately, warm or at room temperature.