Many vegetables can be added to the frittata such as onion, spinach, asparagus, potato, tomato, Swiss chard, and mushrooms, but nothing compares to the exceptional taste of artichokes.
2 + 2 tablespoons extra-virgin olive oil
salt and pepper
Drain the artichokes and cut them in very thin slices.
Pour 2 tablespoons of olive oil in a non-stick skillet on medium heat. Add the artichokes, salt lightly, and sauté until they become 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, lightly scramble the center using a fork to let all the egg penetrate to the bottom. Shake the pan lightly 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 runny, then place a dish slightly larger than the pan over 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.