Instructions: Preheat a broiler. Have ready a large ceramic bowl (do not use metal) filled with cold water to which you have added the lemon juice or vinegar.

Trim only a thin slice from the bottom of the stem of each artichoke to remove the dark skin. Pare off all the green skin. The flesh of the stem is good. With your hand, pull off the tough outer leaves until you reach leaves that have tender, white areas at their base. (Cut off only the upper part of the inner leaves that are dark green at the top and light greenish yellow at the base.) The inner rows of leaves are the tender part you want, so be careful not to cut away too much. Cut the artichoke in half lengthwise and, with a small knife, cut out the hairy choke and any other tough inner purple leaves. Immediately put the cleaned artichokes into the acidulated water to prevent them from turning brown. When all of the artichokes have been cleaned, drain them.

Place each artichoke half cut-side down on a surface and cut lengthwise into 1 /4-inch-thick slices.

Bring a large saucepan filled with water to a boil. Add the artichokes and 3/4 teaspoon of the salt and boil until tender but not mushy. Fresh, young artichokes will be ready in approximately 5 minutes; old, tough artichokes may take up to 10 to 12 minutes. Drain and allow to cool.

In a small skillet over medium heat, warm 2 tablespoons of the olive oil. Add the onion and saute until golden, 6 to 8 minutes. Remove from the heat and let cool slightly.

Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the Parmigiano, marjoram and parsley. Add artichokes to the onion in the pan and add beaten egg mixture. Cook over low to medium heat until eggs are set and fritata is cooked through.

This recipe yields 4 to 6 servings.

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