Total Calories: 634
1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Pat the lamb dry. When the oil is hot, sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, 3 to 4 minutes. Using tongs, turn the chops to brown on the other side, about 3 minutes. Transfer the chops to a plate.
2 Turn the heat to medium-low. Add the wine and bring to a simmer. Cook 1 minute. Add the artichokes, garlic, and salt and pepper to taste. Cover the pan and cook 20 minutes or until the artichokes are tender.
3 Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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