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Ingredients

• 4   lamb shoulder blade or arm chops, 3/4 inch thick
•   Kosher salt and freshly ground black pepper
• 2 tablespoons  olive oil
• 2   cloves garlic, minced
• 2 teaspoons  chopped fresh rosemary
• 2 teaspoons  tomato paste
• 1 cup  homemade or low-salt beef broth
• 1/2 cup  dry white wine
•   Juice of 1 lemon
• 2 large  artichokes
• 1/4 cup  nicoise or other good-quality black olives, pitted

Description

Fresh Artichokes Taste Great With Lamb, But Frozen Hearts Will Do In A Pinch: Thaw Them, Pat Them Dry, And Add Them About Half An Hour After You've Added The Olives.

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