• 5 artichokes, fresh, small variety
• 8 eggs
• 1 onion
• salt
• pepper
• olive oil
• juice from single lemon

Prepare the artichokes this way: Start by filling a bowl with a water/lemon mixture.

Bend the artichoke leaves outward one by one and cut off everything except the soft lower part. Do this until you reach the soft delicate inside, the heart, keeping in mind its better to have too many leaves than too few. Once the heart is reached, the tip of the artichoke is cut off so only the delicate part remains. It's this part that you put in the bowl with the water/lemon juice mixture so that it doesn't become too black.

Cut the artichoke hearts lengthwise into thin slices and sauté in olive oil, adding salt and pepper. Finely chop the onion, fry it, and before it is brown, add the beaten eggs. Fry at medium temperature, and when the eggs are thick, turn over and brown the back for a few minutes.

Serve like a tort cut into pieces. And certainly try it in this combination: green salad with lemon marinade and a strong Sicilian Nero d'Avola red wine.

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