Remove the woody outer leaves of the artichoke hearts, cut the tips of the remaining leaves into small pieces. Cut the artichoke hearts into eighths, remove the hay.
Put the cleaned artichoke hearts on the spot in water with the juice of a lemon to prevent them from discoloring.
Heat olive oil in a frying pan. Remove artichoke hearts from lemon water, dry well and season with salt and pepper. Dust with the flour and fry in the hot oil until golden. Remove, drain on kitchen paper. Clean the frying pan.
Mix the eggs with the milk, season with salt and season with pepper. Melt the butter in the frying pan, pour in the artichoke hearts and pour on the egg mixture (or cook four portions in turn). Bake until the underside is golden brown, shaking the frying pan occasionally. Slide omelet onto a plate and turn to the other side. Finish baking at low temperature, bring to table hot.
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