Easter Style Lamb Chops

Preparation:

Preparation: Cut many slices from the loin of lamb, beat them and season them with salt and pepper. Separately, remove the outer, harder leaves from the artichokes, cut off part of the tips, trim the bottom with a small knife, cut the stems and keep only the heart; finally, cut them into many wedges, which you will soak in water acidulated with lemon juice. Now, finely chop the herbs: onion, rosemary and garlic, then add them to the ham, which is also minced, and brown them in a pan, together with the oil. As soon as the mince has turned reddish, add the lamb chops, season with salt and pepper, lower the heat and let it infuse; don't forget to pour the wine, at least every time you turn the chops. This will evaporate in a quarter of an hour of cooking; and then pour in the tomato puree and let it boil for another ten minutes. Finally, it will be the turn of the artichoke segments (carefully drained), to be added to the chops almost at the end of cooking; season with salt and pepper again, stir everything with a wooden spoon and leave the saucepan covered for at least twenty minutes. Bring the steaming chops to the table, accompanied by artichokes.