Lamb Chops with Artichokes

Serves 6

Ingredients

12 loin lamb chops, cut 2 cm thick;
6 young artichokes
water
squeeze of lemon
60 ml oil
60 grams butter
1 clove garlic, crushed in the garlic- press
60 grams chopped proscuitto (nclude the fat)
100 ml dry white wine
10 grams chopped marjoram (or substitute parsley)
Salt and freshly ground pepper.

Method

Break off the tough outer leaves of the artichokes and cut off the tips of the remaining leaves.

Cut the artichokes into quarters (if they have developed chokes, remove them) parboil the quarters for 30 minutes in lightly salted water with a squeeze of lemon, drain, and reserve until needed.

Heat the oil in a large frying pan over fairly high heat and brown the chops, a few at a time for about 4 minutes on each side. Do not crowd them in the pan; if desired, use 2 pans with slightly more oil.

When all are browned, transfer them to a hot serving platter, season them with salt and pepper, and keep warm. Pour off the fat in the pan and add the butter, garlic, and proscuitto.

Cook until the garlic is golden, add the wine, de-glaze the pan by scraping the sides and bottom with a wooden spoon, add the artichokes and marjoram (or parsley), reduce the heat, and simmer for 5 minutes, stirring gently to make sure the artichokes get thoroughly hot.

Garnish the platter with the artichokes and pour the liquid in the pan over the chops.