Instructions: Break off the hard outer leaves of the artichokes; then cut off the top two thirds of the greens. Trim the outsides, cut the artichokes into quarters, and immediately put them in a bowl with cold water to cover and the lemon juice. Remove the choke from each piece with a knife; then thinly slice each quarter into 3 or 4 pieces and return them to the water. Just before cooking, remove the pieces from the water and blot them dry with a towel.

Heat 2 or 3 tablespoons of the olive oil in an 8-inch frying pan with the garlic. When the garlic colors, remove it and then add the drained artichokes. Give pan a shake right away to coat the pieces with oil, then season with salt and pepper and add about 2 tablespoons of the parsley.

Saute until the artichokes browned and thoroughly cooked.

Beat the eggs, season them lightly with salt, and add the rest of the parsley, cheese, and the cooked artichokes. Wipe out the pan, add enough of the remaining oil just to coat the bottom, and pour in the eggs. Give the pan a shake to loosen the eggs, then lower the heat. Cook, covered, until the bottom is golden. Slide the frittata onto a plate, then turn it back into the pan, with the opposite side down, and continue to cook until it is also nicely colored. Serve warm or at room temperature, sliced into wedges.

This Italian-style omelet can be cooked either at the last minute and served warm. or, to make it easier on the cook, ahead of time and served at room temperature The artichokes are first fried in olive oil with pepper and parsley and then cooked with the eggs. Use a nonstick or seasoned frying pan to keep eggs from sticking.

Makes 1 frittata, serving 4 to 6

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