Start this recipe by frying the onion and garlic and a pan with a little oil for 5 minutes. Add in the defrosted peas and cook for 3-4 minutes. In a bowl, whisk together the eggs and ricotta, cream and season well with salt and pepper. Stir in the chopped basil, grated pecorino, cooked onion, garlic and zucchini slices. Heat the remaining 1 tbsp olive oil in a pan, pour in the frittata mixture and cook gently on both sides (alternatively cook the top under a hot grill) To serve, place onto a serving plate, lay the grilled artichoke halves on top and decorate with pecorino shavings and rocket leaves.