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Tortino di carciofi (Artichoke omelette)

Remove the outer leaves and any tough part from a few artichokes then cut off the tips. Slice them into thin wedges and cook slowly in a little extra-virgin olive oil in a large pan. Add a few tablespoons of water as they cook. When they are golden brown, add a few eggs beaten along with a teaspoon of water and salt and pepper. Cover the pan with a lid and lower the heat. Be careful not to overcook, so the omelette stays soft. Ideally, to cook the omelette, the pan should be put in a hot oven.