Four lamb chops
15 olives
8 artichoke hearts
3 cloves of garlic, minced
2 tablespoon of olive oil
½ cup of white wine
A dash of pepper
I first browned the chops in the olive oil. Once the chops were browned and nearly cooked, I removed them from the pan and set them aside. I then added the white wine, artichoke hearts, and olives. After simmering for a few minutes, I threw in the garlic and added the lamb back into the pan. I added a touch of pepper, let the wine reduce, and allowed the juices to marinate for a few more minutes. I served it on a plate with its juices and French bread.
The dish is from the Liguria region of Italy, famed for its seafood dishes and Mediterranean coastline.
Lamb chops soaking up all of those good juices.
How It Turned Out:I’ve never cooked lamb before so this gave the impression of being a far more complicated dish than it really was.
The original recipe called for 40 olives; do I even have a pan large enough to fit that many olives? I pared the recipe down to 15-ish olives and used canned artichoke hearts. Fresh artichokes peeled and properly prepared would have been the best option, but we don’t always make the best decisions the first time around. I had a can of artichoke hearts on hand and was honestly tired of looking at it in my pantry, so into the dish it went.
This dish—due in no small part to the canned artichokes—was very salty. I was glad I went with the decision to cut the number of olives down because I otherwise may have keeled over from dehydration right there in my kitchen.
Overall, the meal was tasty. It was salty, certainly, but not dissatisfying on a day as cold as this one. I would make this meal again, but would actually do it right and take the time to tackle the formidable artichoke.
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