Torino di carciofi is actually a frittata, which the Florentines tend to call tortino.
Serves 2-4 as an antipasto:
*Once you’ve cleaned the artichokes (see the method), cut most of their stems off (I actually use the stems in the frittata too, but that is me). Cut the cleaned artichokes lengthways in half or into quarters.
Fry them in a small pan with a couple of cloves of garlic in olive oil and butter for a few minutes. Next pour in some white wine. Once the wine has evaporated pour in some vegetable stock, just to half way cover the vegetables. Add fresh parsley, season with some salt and simmer covered until tender.
Take the artichokes from the pan and place them in a colander to get rid off excess liquid.
Melt in a small pan (20-22cm in diameter) the knob of butter.
Take the artichokes from the colander and arrange them neatly in the pan. Now whisk the eggs in a bowl and slowly pour them into the pan. Try not to pour them directly on top of the artichokes.
Fry everything on a medium heat. Once the edges of the tortino start to set, press them gently with a wooden spoon away from the borders, allowing this way the runny eggs to flow over and set around the edges. Repeat that until all the surface of the eggs sets to your liking.
Transfer the torinto onto a serving plate.
Drizzle with freshly squeezed lemon juice, season with flaky sea salt and black pepper.
Decorate with shaved parmesan and parsley leaves.
Eat whilst still warm.