Lamb With Dried Fruits And Pan-roasted Artichokes

Preparation:

Preparation: Sear the lamb chops in a pan with shallots, garlic and a drizzle of extra virgin olive oil. Remove them from the heat, brush them with mustard and pass each cutlet in a panure obtained by chopping the walnuts, pine nuts and almonds. Place the breaded ribs on a baking tray and finish cooking in the oven for 5-6 minutes at 180 degrees. In the meantime, clean the artichoke and cook it whole in a pan with the anchovy, 1 clove of garlic and the parsley. Deglaze with the white wine and cook over medium heat with the lid on for about 15 minutes. Serve the lamb chops accompanied with the Roman artichoke.