Squeeze a lemon in a bowl of water, you will need it to prevent the artichokes from blackening once they're clean and cut.

Clean the artichokes by removing the tough outer leaves. Cut them into slices and remove the hair inside. Rub with lemon and place them in the bowl of water and lemon.

Heat a few tablespoons of extra virgin olive oil in a frying pan with a clove of garlic. Add the artichokes, season with salt, black pepper and oregano.

Cook for 8 to 10 minutes over medium heat until soft but golden and crisp at the edges. Remove from the heat and set aside.

Beat the eggs with a pinch of salt and black pepper. Heat a tablespoon of olive oil in a pan and when hot pour in the beaten eggs.

When the omelet is set on one side cover half of the omelet with artichokes and cubed pecorino cheese, then fold. Cook for another minute so that the cheese begins to melt, then slide it carefully onto a plate and serve with a sprinkling of grated pecorino cheese and black pepper.