Provencal Lamb Chops with Artichokes Barigoule

From the garden

• 8 medium artichokes, trimmed to the heart, choke scooped out, quartered · leave 1 inch of stem and hold the cut pieces in lemon water; or use 16 baby artichokes, halved
• 1 medium onion, thinly sliced
• 2 medium carrots, thinly sliced
• 4 cloves garlic, smashed
• 6 sprigs fresh thyme, leaves stripped from 2 sprigs, the rest left whole
• ¼ cup flat-leaf parsley, chopped

From the pantry

• 2 lb lamb loin or rib chops, 8 chops, about 1 inch thick, patted dry
• 2 bay leaves
• 1 cup dry white wine
• 1 cup chicken stock
• 1 lemon, halved, one half for the soaking water, one half for finishing
• 4 tbsp olive oil
• 4 slices crusty bread (optional) · for the broth
• salt · to taste
• black pepper

1. Prep the artichokes first: squeeze half the lemon into a bowl of cold water. For each artichoke, snap off the tough outer leaves until you reach pale yellow ones, cut off the top third, peel the stem, and halve it. Scoop out the fuzzy choke with a spoon, quarter the heart, and drop it into the lemon water. It takes about 20 minutes for 8; baby artichokes are faster.
2. Rub the chops with the stripped thyme leaves, salt, and pepper and leave them at room temperature while the artichokes braise.
3. Heat 2 tbsp olive oil in a wide, deep skillet over medium. Cook the onion and carrot until soft, 6 minutes, then add the garlic, whole thyme sprigs, and bay leaves for 1 minute. Drain the artichokes, add them with a good pinch of salt, and stir to coat in the oil.
4. Pour in the wine, let it bubble 2 minutes, then add the stock. Cover and simmer gently 18–20 minutes until a knife slides into the thickest heart with no resistance. Uncover and simmer 3–4 minutes to reduce the broth slightly. Scrape everything into a serving dish and keep warm; wipe out the skillet.
5. Heat the remaining 2 tbsp olive oil in the skillet over high heat until shimmering. Sear the chops 3–4 minutes per side for medium (145°F at the center), working in two batches if needed. Rest 5 minutes.
6. Squeeze the remaining lemon half over the artichokes, scatter with parsley, and set the chops on top. Serve with bread for the broth.