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1
Break off the hard outer leaves of the artichokes; then cut off the top two thirds of the greens.
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2
Trim the outsides, cut the artichokes into quarters, and immediately put them in a bowl with cool water to cover and the lemon juice.
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3
Remove the choke from each piece with a knife; then thinly slice each quarter into 3 or possibly 4 pcs and return them to the water.
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4
Just before cooking, remove the pcs from the water and blot them dry with a towel.
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5
Heat 2 or possibly 3 Tbsp.
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6
of the extra virgin olive oil in an 8-inch frying pan with the garlic.
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7
When the garlic colors, remove it and then add in the liquid removed artichokes.
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8
Give pan a shake right away to coat the pcs with oil, then season with salt and pepper and add in about 2 Tbsp.
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9
of the parsley.
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10
Saute/fry' till the artichokes browned and thoroughly cooked.
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11
Beat the Large eggs, season them lightly with salt, and add in the rest of the parsley, cheese, and the cooked artichokes.
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12
Wipe out the pan, add in sufficient of the remaining oil just to coat the bottom, and pour in the Large eggs.
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13
Give the pan a shake to loosen the Large eggs, then lower the heat.
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14
Cook, covered, till the bottom is golden brown.
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15
Slide the frittata onto a plate, then turn it back into the pan, with the opposite side down, and continue to cook till it is also nicely colored.
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16
Serve hot or possibly at room temperature, sliced into wedges.
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17
This Italian-style omelet can be cooked either at the last minute and served hot.
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18
or possibly, to make it easier on the cook, ahead of time and served at room temperature The artichokes are first fried in extra virgin olive oil with pepper and parsley and then cooked with the Large eggs.
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19
Use a nonstick or possibly seasoned frying pan to keep Large eggs from sticking.
