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This Week's Shopping List: Lamb Chops with Artichoke Hearts

Martha Stewart Living, Volume 125 June 2004
Print out a list of all the ingredients you'll need for this week's featured recipe.

4 shoulder lamb chops (1/2 inch thick each)

Coarse salt and freshly ground pepper

1 or 2 tablespoons extra-virgin olive oil

1 medium onion

4 artichoke hearts (water-packed, from one 14-ounce can)

1/4 cup fruity white wine, such as a New Zealand Marlborough Valley Sauvignon Blanc

1 cup homemade or low-sodium store-bought chicken stock

1/2 cup cherry tomatoes

1/2 cup pitted Kalamata olives

1 tablespoon lemon-zest strips