Artichoke omelette - Frittata di carciofi (Tuscany)

Source: R. Hess, S. Sälzer “Die echte italienische Küche”

Serves 4:
4 young, tender artichokes
4 eggs
2 tablespoons milk
4 tablespoons olive oil
1 tablespoons flour
salt, pepper

To trim and cook the artichoke hearts and inner leaves, first fill a large mixing bowl with cold water and add the juice of one lemon.

Remove all the tough outer leaves from the artichoke. Stop removing leaves when you get to the tender, light green ones. Cut about 2 to 3 centimeters off the top of the artichoke, then cut the artichoke into quarters. Put three quarters in the bowl of water and work with the remaining quarter.

Use a spoon to remove the fuzzy choke and purple and white inner leaves from the center of the artichoke. Slice the artichoke quarter into as many slices as you want; put the slices in the water and proceed with another quarter.

In a pan, heat oil. Drain artichoke slices and dry with paper towels. Salt and pepper. Sauté floured artichoke slices until golden. Drain excess oil with paper towels.

Mix four eggs with two tablespoons of milk; salt and pepper. Heat butter in the pan, add artichokes and the egg mixture. Fry until golden and turn with the help of a plate. Finish and serve.

Note: I've added some capers too.