A little sunshine for a friend

[cape chef]

Lamb with artichokes and olives.

4 medium artichokes
6 tablespoons xvoo
2 tablespoons fresh lemon juice
1 oz pitted black olives, chopped
1 cup unseasoned bread crumbs
2 Racks of lamb, trimmed out
2 cups artichoke broth..recipe to follow
1 tablespoon fresh thyme
S&P to taste


Finly dice the artichoke hearts. saute in 2 T xvoo for 1 minute. Combine them in a medium bowl with the olives and bread crumbs

Cut the lamb into 1/2 thick medallions. In a large saute pan, heat 2 T xvoo over medium high heat. Add the lamb and saute until desired doneness, about 1 minute per side. Transfer to a broiler safe pan. Season with S&P and top with the olive mixture. Put under a pre heated broiler, broil for about 30 seconds to get a beautiful crust, remove from the pan and keep warm

In a small sauce pan, heat the artichoke broth over medium heat until boiling, reduce by half. Whisk in the remaining xvoo and thyme leaves. Season with S&P and serve with the lamb

Enjoy my friend
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[cape chef]

4 large artichokes
fresh lemon juice
2 tablespoons xvoo
1/2 a small onion, peeled and chopped
4 cups dry white wine (enough to cover the artichokes)
1 teaspoon kosher salt

Trim the hard base from each choke, trim the top all the way to the choke (fuzzy part )

Remove all the leaves, trimming until you reach the HEART

Scrape away the choke, put each trimmed artichoke in acidulated water with a little lemon juice and a pinch of salt

In a medium sauce pan heat the xvoo over medium heat, add the onions and sweat them for about 5 minutes

Cut each artichoke into 1/4s and add them to the onions

Add enough wine to cover the artichokes add the salt, boil over medium high heat for 20 minutes, strain the broth through a fine mesh strainer

Enjoy