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1
If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes.
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2
Drain, refresh with cold water and quarter the artichokes.
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3
Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
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4
Beat the eggs in a medium bowl.
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5
Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
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6
Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes.
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7
Cook, stirring often, until golden brown, about five to eight minutes.
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8
Add the garlic, and cook for another 30 seconds to a minute until fragrant.
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9
Stir in the herbs, and season with salt and pepper.
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10
Pour in the egg mixture.
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11
Swirl the pan to distribute the eggs and filling evenly over the surface.
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12
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
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13
Turn the heat down to low, cover (use a pizza pan if you dont have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while.
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14
From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesnt burn.
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15
Instead it should turn a deep golden brown.
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16
Meanwhile, heat the broiler.
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17
Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesnt burn.
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18
(It should brown slightly, and it will puff under the broiler.)
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19
Remove from the heat and immediately sprinkle on the Parmesan or pecorino.
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20
Serve hot, warm or room temperature.
