Tortino Di Carciofi – Baked Omelet with Artichoke Bottoms

Preheat the kitchen stove to 200 °C. In a small baking bowl, beat the eggs and salt with a whisk or mixer until creamy and well blended. Set aside. Heat the olive oil in a 20- to 25-inch-diameter enameled or stainless skillet. Put the artichoke bottoms in and roast over moderate heat, stirring frequently, for 5 min, or until golden brown. Then put them on the bottom of a buttered ovenproof dish with a capacity of 1 1 and pour the beaten egg mixture over them. Bake for 15 min in the upper third of the oven, or until the omelet is set and a kitchen knife inserted into the center comes out clean repeatedly. Arrange the tortino on the spot.

young artichoke hearts prepared cleaned, cleaned and boiled in salted water before braising for about 15 min, or until tender.

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