Lamb Chops with Artichokes and Potatoes

Method

1. Clean the artichokes: remove the outer leaves, cut the top, remove the choke, and place in water with lemon to prevent browning.
2. Prepare the citrus sauce: squeeze the orange juice into a bowl, add salt, honey, sweet paprika, balsamic vinegar, and a drizzle of olive oil. Mix well.
3. Blanch the artichokes in boiling water with a little lemon juice for a few minutes until tender. Drain.
4. In a pan, heat olive oil and add a garlic clove in its skin, rosemary, and sage. Then add the artichokes and sauté.
5. Add diced potato to the pan and continue cooking until tender and lightly browned.
6. Blend taralli with marjoram to create a coarse powder.
7. Sprinkle the taralli powder over the artichokes and potatoes, toss to toast lightly.
8. In another pan, heat olive oil and sear the lamb chops with garlic, rosemary, and sage until golden brown on both sides. Cook to desired doneness.
9. Plate: arrange the artichokes and potatoes as a base, place lamb chops on top, garnish with fresh radicchio leaves.
10. Drizzle the citrus sauce over the lamb and vegetables. Finish with a drizzle of olive oil. Serve immediately.