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Ingredients

• 9 to 12 lamb shoulder chops, each about 3/4 inch thick ;
• Fine sea salt and freshly ground pepper, to taste ;
• 3 Tbs. olive oil ;
• 3 garlic cloves, minced ;
• 1 Tbs. finely chopped fresh marjoram, plus sprigs for garnish ;
• 1 can (14 1/2 fl oz.) beef stock or consommé ;
• 1 1/4 cups dry white wine or vermouth ;
• 3 Tbs. tomato paste ;
• 3/4 cup French green olives, such as Lucque or Picholine, pitted and halved ;
• 2 boxes (each 10 oz.) frozen artichoke hearts, thawed ;

Description

Perfect For A Chilly Spring Night, This Hearty Dish Features Two Iconic Ingredients Of The Season: Spring Lamb And Artichokes. Lamb Shoulder Chops Are Easy To Find, Easy To Cook And—a Boon For The Hosts—inexpensive. However, Feel Free To Use

Williams-Sonoma