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Lamb Chops with Artichoke Hearts

A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Lisa Hubbard

Source: Martha Stewart Living, April 2004


  • 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, halved crosswise and cut into 1/4-inch-thick slices
  • 4 artichoke hearts (water-packed, from one 14-ounce can), rinsed, drained, and each cut into 6 wedges
  • 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, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1 tablespoon lemon-zest strips


  1. Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.

  2. Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.

  3. Spoon vegetables and sauce over lamb, and serve.

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