1. 1

   Step 1

   Clean the 4 artichokes, slice them thinly, and soak them in cold water with the juice of 1/2 lemon to prevent them from darkening.

2. 2

   Step 2

   Peel the 300 g of potatoes and cut them into small cubes.

3. 3

   Step 3

   Heat a drizzle of extra virgin olive oil in a pan.

4. 4

   Step 4

   Add the drained artichokes, the potatoes, 1 sprig of rosemary, and a pinch of salt.

5. 5

   Step 5

   Let them cook for a few minutes to develop flavor, then add a ladle of hot water.

6. 6

   Step 6

   Cook for 15 minutes until the vegetables are tender, then let them cool slightly.

   Timer 15 min
7. 7

   Step 7

   In a bowl, beat the 6 eggs with salt, pepper, and 40 g of grated Parmesan.

8. 8

   Step 8

   Remove the rosemary from the vegetables and fold the artichokes and potatoes into the egg mixture.

9. 9

   Step 9

   Heat more oil in a non-stick pan and pour in the mixture, leveling the surface.

10. 10

    Step 10

    Cook for about 8-10 minutes over medium heat.

    Timer 9 min
11. 11

    Step 11

    Loosen the edges with a spatula, then flip the frittata using a plate or a lid.

12. 12

    Step 12

    Cook the other side for a few minutes, then transfer to a plate and serve cut into cubes.

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