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Ingredients
- 12 loin lamb chops, cut 3/4" to 1" thick;
- 6 young artichokes
- water
- squeeze of lemon
- 2 oz. oil
- 2 oz. butter
- 1 clove garlic, crushed in the garlic- press
- 2 oz. chopped Prosciutto (include the fat)
- 1/2 cup. dry white wine
- 1/3 oz. chopped marjoram (or substitute parsley)
- Salt and freshly ground pepper.
Directions
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 78 | 76% |
| Total Fat 8.86g | 11% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.12g | |
| Cholesterol 12mg | 4% |
| Sodium 45mg | 2% |
| Potassium 104mg | 3% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.35g | 0% |
| Protein 1.48g | 2% |
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