Frittata di Carciofi

Prepare the artichoke hearts: Remove tough outer leaves, trim the stem, and scoop out the fuzzy choke. Cut the cleaned artichoke hearts into thin slices. Place them immediately into a bowl of water with a squeeze of lemon to prevent browning.

Heat 15 grams of extra-virgin olive oil in a non-stick pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Drain the sliced artichoke hearts thoroughly and add them to the pan with the garlic. Sauté for 10-12 minutes, stirring occasionally, until the artichoke hearts are tender and lightly golden. Season with 2 grams of fine sea salt.