Lamb ribs

Preparation:

Preparation: Dish suitable for the Easter period. Clean the artichokes, wash them and chop them coarsely; chop bacon. Brown the bacon in a pan with 2 tablespoons of oil; add the chopped artichokes, a sprig of thyme, season with a pinch of salt and pepper and cook for 7-8 minutes. Remove any fatty parts from the lamb chops, wash them and cut them in half lengthwise, leaving them attached on one side; beat them lightly, stuff them with a little artichoke and pancetta mixture and seal them with a toothpick; brown them in a pan over high heat with the remaining oil and thyme, browning them; drain them, let them cool and remove the toothpick; wrap them in the brisé pastry rolled out in a thin sheet and decorate them as desired with the pastry scraps. Prepare the sauce: clean the artichokes, cut them into wedges and immerse them in cold water acidulated with lemon juice; clean the spinach, wash and cut into strips. Saute the chopped shallots in a pan with the oil without letting them brown, add the drained artichoke wedges and cook for 5-6 minutes; add the spinach, the chopped parsley, brown them for 2-3 minutes, add 10 cl of water, a pinch of salt and pepper, bring to the boil and continue cooking over a moderate heat for around 10 minutes. Pass the artichoke and spinach mixture through a vegetable mill and collect it in the cooking pan; add the cream and let it reduce a little. In the meantime, cook the lamb chops in a preheated oven at 220 degrees for 10-12 minutes, serve them with the hot artichoke and spinach sauce.