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.