Lamb Chops with Thyme and Artichoke Hearts

8 smallish shoulder lamb chops

salt and pepper to taste

3 garlic cloves

2 to 3 tsp chopped fresh thyme leaves

2 Tbsp extra virgin olive oil

few drops of balsamic vinegar

1 (6-ounce)package frozen artichoke hearts, lightly defrosted to break them apart

olive oil

Season the chops with salt and pepper, then combine with the garlic, thyme, olive oil and vinegar. Let sit for 5 minutes to 30 minutes.

When ready to cook, heat a heavy frying pan with a tiny bit of olive oil. Add the artichoke hearts and lightly saute them. Transfer them to a plate and keep warm.

Heat the pan again until it is very hot, then add the chops, one at a time, letting them sear a bit on each side, about 30 seconds to a minute.

Reduce the heat to very low, and cook them a few minutes more, until done to your liking.

Remove the chops to the plate with the artichoke hearts and serve, garnish with a few sprigs of fresh thyme if you have them.

Serves 4.