Serves: 4
Total Calories: 634

2 tablespoons olive oil
8 rib or loin lamb chops, about 1 inch thick, trimmed
salt and freshly ground black pepper to taste
2 tablespoons olive oil
3/4 cup dry white wine
8 small or 4 medium artichoke hearts, trimmed and cut into eights
1 clove garlic, finely chopped
1/2 cup small mild black olives, such as Gaeta
1 tablespoon chopped fresh flat-leaf parsley

1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Pat the lamb dry. When the oil is hot, sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, 3 to 4 minutes. Using tongs, turn the chops to brown on the other side, about 3 minutes. Transfer the chops to a plate.

2 Turn the heat to medium-low. Add the wine and bring to a simmer. Cook 1 minute. Add the artichokes, garlic, and salt and pepper to taste. Cover the pan and cook 20 minutes or until the artichokes are tender.

3 Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 634
Calories from Fat: 120

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