Scottadito con vignarola

Doesn't that name sound so much more fancy than Lamb cutlets with braised vegetables? This was really, really good. Another recipe from the May issue of delicious magazine. (I still stand by my rant though. lol) I loved the marinated artichoke hearts in the vegetables. I would definitely do vegetables like this again. In fact I would probably add some other stuff to it as well. I think that some semi-dried tomatoes would go really well in it. You really could serve it with most meats not just lamb. 

Scottadito con vignarola

6 marinated artichoke quarters (1 small jar)

1/3 c olive oil (I don't think I used this much)

100 g pancetta, chopped 

1 onion, thinly sliced (I think that shallots would be good)

1/4 c white wine

1/3 c vegetable stock 

60 g chilled unsalted butter, chopped 

1 1/4 cups frozen baby peas, blanched, refreshed (I just ran them under some hot water then cold water)

12 French-trimmed lamb chops (I didn't worry about frenching) 

Cook pancetta over medium heat with a drizzle of oil until golden and then add onion and cook stirring until translucent. Add wine and simmer for a minute, add stock and bring to the boil. Then whisk in the butter 1 piece at a time until the sauce thickens and emulsifies. Stir in peas & artichokes. Taste and season if necessary. 

Cook lamb over a medium-high heat until cooked to your liking. 

Divide vegetables between plates and top with lamb.