Artichoke Omelette
Second

Ingredients for 4 people

4 artichokes, peeled
5 eggs
4 pinches of salt
1 pinch of black pepper
2 cloves of garlic
1 bunch of fresh parsley
5 spoons of extra virgin olive oil

Rinse the artichokes and to cut them into regular slices. In a large pan, fry 2 cloves of peeled garlic and three spoons of extra virgin olive oil. As soon as the garlic browns, lower the flame and drop into the pan:
The slices of artichokes, two pinches of salt, the rinsed minced parsley and the pepper.
Keep the flame low and mix for about twenty minutes. To keep the artichokes from burning we suggest adding, if necessary, some water. As soon as the artichokes are cooked switch the flame off and put them in a dish. To be sure about the right moment to switch the flame off, insert a fork inside the artichoke and if you can pierce it easily, it means that they are well cooked. In a bowl, beat the eggs with the last two pinches of salt. Re-light the flame and add two spoons of oil. It?s important to keep the flame very high this time. As soon the oil reaches a high temperature, mix the artichokes in the bowl containing the eggs and cook altogether on a medium flame for about 4 minutes.
As soon as one side of the omelet is cooked, flip it over and cook the other side for 4 minutes. A suggestion: to turn the omelet, use a dish of the same dimension as the pan: it?s a good help.

Curiosity
Explaining the technique for peeling the artichokes needs a lot of time. Due to the grate difference between a peeled artichoke and one to be peeled, my suggestion is to ?spy? on the technique used by the women that almost every morning peel artichokes in the local market.
The best quality of artichokes, and also the most expansive, are the  ?cimaroli?.  In italian cima means summit, top, that?s why the name cimarolo indicates the best of the plant, the one which is at the top. To conclude, I would like to remind you that Italian artichokes spoil. This is the reason why vendors normally use gloves. Only the lemon can remove the artichoke stain.