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1. Preheat the oven to 400°. In a small bowl, beat the eggs and salt with a whisk or rotary beater until they are frothy and well combined. Set them aside. Heat the olive oil in an 8- to 10-inch enameled or stainless-steel skillet.
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2. Drop in the artichoke hearts and cook them over moderate heat, stirring frequently, for 5 minutes, or until they are golden brown.
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3. Spread the artichoke hearts over the bottom of a buttered 1-quart baking-and-serving dish and pour the beaten eggs over them.
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4. Bake in the upper third of the oven for 15 minutes, or until the omelet is firm and a knife inserted in its center comes out clean. Serve the tortinoat once.
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NOTE: In Italythis tortino is traditionally made with tiny artichokes. The whole artichokes are cleaned, trimmed and cooked in boiling water for about 15 minutes, or until tender, before they are sauteed.
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