Cut the frittata into wedges, or into small squares to serve as tapas. It is equally good hot, warm or at room temperature, but not chilled.
6 small, very tender globe artichokes (the kind you can eat whole)
180ml (¾ cup) olive oil
juice of 1 lemon
2 red (bell) peppers
1 red onion, chopped
leaves from 1 small thyme sprig
6 eggs
salt and freshly ground pepper
Trim 2 cm (¾in) off the tips of the artichoke leaves, and all but 3 cm (1¼in) off the stalks. Peel the attached stalk and remove 2 or 3 outer leaves unless tender. Mix half the olive oil and the lemon juice in a bowl. Quarter the artichokes and toss in the lemony oil.
Peel the peppers with a vegetable peeler. Quarter, deseed and remove the pith, then lightly oil the flesh. Heat a griddle pan. Drain the artichokes and cook on the griddle with the peppers for 1 minute. Give them a quarter-turn and cook for another minute to mark a lattice. Turn them over and repeat on the other side. Transfer the peppers to a plate; cook the artichokes for another 2 – 3 minutes, then remove to the plate.
Heat 2 tbsp olive oil in a frying pan, 20 – 22 cm (8–9in) in diameter and 4 cm (1½in) deep. Add the onion and cook for 2 minutes to soften but not colour. Add the peppers, artichokes and thyme, moisten with the remaining oil, and heat, stirring, for 3 – 4 minutes.
Lightly beat the eggs with a very little salt, pour them into the pan, and cook over a medium heat, stirring gently every few minutes with the side of a fork, as if making an omelette. As soon as the eggs are half-cooked, stop stirring, and finish the cooking over a very low heat for 2 – 3 minutes, until the underside of the frittata is almost cooked.
Slide on to a lightly oiled plate, invert back into the pan and cook gently for another 2 minutes; the frittata should still be soft in the middle. Slide on to a plate.