Clean the artichokes, remove the tough outer leaves, rub them with lemon and cut them into eight wedges. As you clean the artichokes put them in a bowl with the lemon juice and the two halves of lemon to prevent them from blackening. Drain them in a colander and dry them with some kitchen paper.

In a pan heat over medium heat a few tablespoons of olive oil with two crushed cloves of garlic. When the garlic turns golden add the artichokes and sautée them on medium heat with a few sprigs of fresh oregano. Add the pancetta cut into strips.

Cook the artichokes for about ten minutes, turning them often with a wooden spoon. When they are tender transfer them on a plate.

In the same pan, add a tablespoon of olive oil and brown the sliced ​​potatoes for a few minutes, then remove them and add them to the artichokes.

Whisk the eggs with a pinch of salt and some ground black pepper.

Pour again a tablespoon of olive oil into the pan to grease the bottom, add the potatoes and the artichokes. Pour the eggs and cook them over medium heat until set on one side, turn the frittata with the help of a plate or a lid and wait until the eggs are set also on the other side.

The frittata is ready.