First, trim the artichoke in the usual Italian manner. Then cut the artichoke into very thin wedges and leave them in acidulated water.

Then light sauté one or two slightly crushed garlic cloves in oil olive until it just begins to brown. Drain and add the artichoke wedges to the oil (don't worry if some water clings to them, it will actually help them to cook more quickly), season with salt and pepper, and toss to coat the wedges. Then lower the heat and cover. Allow the artichokes to stew for about 10-15 minutes, or until the artichoke wedges are quite tender. Uncover, raise the heat, and add a tritto of finely chopped garlic, parsley and mint. Mix well and sauté this mixture for a minute or two more. Remove from the heat and allow to cool.

While the artichokes are cooling, beat some eggs along with salt, pepper and some grated parmesan cheese. Fold in the artichoke wedges once they've cooled a bit (you don't want them to start cooking egg) and proceed in the usual manner for making frittata, either slowing browning it on both sides in a non-stick skillet, or frying one side and finishing off the other under the broiler, until nicely browned.

Your Artichoke Frittata can be served immediately, but it will taste much better either lukewarm or at room temperature.