Heat olive oil in a 6-inch skillet over medium heat.

Add the quartered artichoke hearts and sauté, stirring occasionally, until they turn lightly golden, approximately 2-4 minutes.

Season with a pinch of salt.

Once done, transfer the artichokes to a small bowl and let them cool, while reserving the oil in the skillet.

In a small bowl, lightly beat the eggs using a fork.

Season with a touch of salt.

Stir in the cooled artichokes and let the mixture sit for about 5 minutes to infuse flavors.

Reheat the reserved oil in the skillet over high heat.

Pour the egg-artichoke mixture into the skillet, ensuring it spreads evenly.

Cook until the eggs are mostly set but still slightly runny on top.

Fold the omelet in half gently using a spatula and let it cook for a few more seconds.

The omelet should stay tender and moist inside.

Sprinkle the top of the omelet with finely chopped parsley for a fresh finish.

Serve the Josefa’s Artichoke Omelet hot, right from the skillet, for a delightful breakfast or light meal.