Artichoke Frittata

Method

1. Clean the artichokes: remove the tough outer leaves, cut the stem, peel it with a paring knife, remove the tips, cut in half, remove any inner fuzz, slice thinly, and place in lemon water.
2. In a non-stick pan, heat oil and garlic in its skin. Add the artichokes.
3. Add the pancetta. Cover and cook over low heat. If needed, add a splash of water.
4. Add black pepper and a handful of pecorino.
5. When the artichokes are ready, add a little more oil and immediately the eggs. Cover and cook over low heat.
6. Add the smoked provola (provola di Gerola).
7. Finally, add a super grating of pecorino flakes.