Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Chops with Artichoke Hearts 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Prep Time: 10 mins Total Time: 40 mins Servings: 4 A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops. Ingredients 4 shoulder lamb chops (½ 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 ¼-inch-thick slices 4 artichoke hearts (water-packed, from one 14-ounce can), rinsed, drained, and each cut into 6 wedges ¼ cup fruity white wine, such as a New Zealand Marlborough Valley Sauvignon Blanc 1 cup homemade or low-sodium store-bought chicken stock ½ cup cherry tomatoes, halved ½ cup pitted Kalamata olives, halved 1 tablespoon lemon-zest strips Directions 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. 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. Spoon vegetables and sauce over lamb, and serve. Rate it Print