Tortino Di Carciofi - Artichoke Omelette

Prepare a bowl with cold water with a little lemon juice. Clean the artichoke, trimming away the tough outer leaves, leave the ones you will eventually eat. Chop off about a third of the top spear. Cut the artichoke in half vertically and scrape out the choke. Divide the artichoke into quarters and drop the pieces into the bowl of water to prevent them from discolouring until you are ready to use them. Pat the artichoke dry with paper towels and dust them with flour.

Remove the pan from the heat and wipe out the artichokes with paper towels. Drizzle in the remaining tablespoon of olive oil and return to the heat. Lightly whip the eggs in a bowl season with salt and pepper and pour into a saucepan. Add the pieces of the artichoke to the centre of the pan. Cook the omelette for a couple of minutes on low heat loosening the sides and swirling the pan around too distribute the uncooked egg. When the omelette is slightly golden on the underside, and the top centre is only slightly runny remove from the heat and transfer to a serving plate. Sprinkle with the chopped parsley and a few drops of lemon juice and serve immediately.