Clean and slice the artichokes and cook them, covered, with 1 tablespoon of extra virgin olive oil, a pinch of salt and a little water.  When they are soft, put the fire off and keep aside.

In the meantime, whisk the egg whites until fluffy.

Add the yolks and milk and keep whisking.

Add the Parmigiano Reggiano and mix.

Season with salt and pepper to your liking and add the parsley and cooked artichokes. Mix well.

Put a tablespoon of vegetable oil in a non-stick frying pan and when hot pour the egg and artichoke mix in it. Cook on a low fire until golden on one side.

Flip it over carefully by putting a plate on top of the frying pan and turning the pan upside down.  When the frittata is on the plate carefully slide it back into the frying pan and finish cooking.  When ready, slide the frittata onto a serving plate.

You can serve it either warm as a main dish or at room temperature as an appetizer.  You can also cut it up in small cubes and serve it as an “aperitivo”/finger food with some wine before your meal.