Servings: 6

• 6 small, tender globe artichokes
• 6 freshly-laid eggs
• white flour
• olive oil

Clean the artichokes and remove the stems. Cut them into thickish wedges, dredge with flour and fry in a round teglia.

When they are golden on both sides, pour the beaten egg over and lightly season with salt and pepper.

Now it depends on your taste: if you like the omelette cooked well and not "creamy", bake in a hot oven for a few minutes, otherwise, enjoy it as it is, not completely set, but fresher and more appetising.