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Ingredients

• 2 cups chicken broth
• Grated zest of 1 lemon
• 3 tablespoons unsalted butter, divided
• 1 cup long grain rice
• 2 tablespoons fresh thyme leaves, finely chopped
• A couple generous handfuls of flat leaf parsley, finely chopped, divided
• 2 tablespoons extra virgin olive oil (EVOO), divided
• 8 thin, lean lamb rib chops, meat pounded 1/2-inch thick (about 1 1/4 pounds)
• Salt and freshly ground pepper
• 2 medium leeks, white and tender green parts split lengthwise, then thinly sliced crosswise and cleaned
• One can quartered artichoke hearts in water, drained (14 ounces)
• 1/2 cup dry white wine (eyeball it)

Description

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