Scottadito lamb chops with pan-cooked artichokes and potatoes

Ingredients

For 1 serving

• Lamb chops110 g
• Artichokes2
• Potatoes180 g
• Garlic1 clove
• Mint3 g
• Lemon0.3
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: February – May

Method

1. Put a pan of water on for the potatoes. Meanwhile peel them and cut into cubes of about 2 cm; when the water boils, salt it, add the potatoes and boil for 10–12 minutes, until a fork slides in easily, then drain.
2. While the potatoes cook, prepare the artichokes: pull off the tough outer leaves until you reach the pale, tender ones, trim the tips, peel the stem and cut each artichoke into wedges, removing the choke. Rub them with half the lemon so they don't darken.
3. Heat half the oil in a frying pan over medium heat with the crushed garlic, add the artichokes, a few mint leaves, a pinch of salt and a splash of water; cover and cook over medium-low heat for 15 minutes, until the hearts are easily pierced.
4. For the last 5 minutes add the drained potatoes, uncover and raise the heat a little so they pick up the flavours and turn lightly golden.
5. Meanwhile heat a griddle or cast-iron pan over high heat until smoking hot. Lightly brush the lamb chops with the remaining oil and cook for 2 minutes per side, until well browned outside and pink inside.
6. Season the chops with salt and pepper as soon as they come off the heat and serve straight away, piping hot, with the artichokes and potatoes, a fresh mint leaf and a lemon wedge to squeeze over.