12 Original Baby California Artichokes, halved
1 Lamb Loin, boned and well-trimmed
1 Tbsp Olive oil
3 Garlic cloves, crushed
2 Red bell peppers, roasted, peeled, seeded and cut into ½” strips
2 Tomatoes, medium size – peeled, seeded, and cut into cubes
½ C Calmata olives, pitted
¼ C Lamb or chicken stock, prepared
2 Tbsp Mint vinegar
1 tsp Ground coriander
Salt and ground black pepper to taste and mint sprigs for garnish

Directions:
Wash artichokes. Snap off outer green leaves till you get to pale green or yellow leaves. Edible portion should remain on the artichoke bottom. Cut off top of artichokes ½” above bottom, discard tops. Pace in acidulated water to preserve color. Drain before cooking.

Place lamb, fat side down in a very hot pan and sear for 10 minutes, moving meat to avoid sticking. Season to taste with salt and pepper. Turn and sear lean side for 3 minutes, moving meat to avoid sticking. Remove lamb from pan and allow to absorb juices. Hold warm for service.

Add olive oil, garlic, and artichokes to pan, cover and cook over low heat about 15 minutes. Add peppers, tomatoes, olives, stock, vinegar, coriander and salt and pepper to taste. Cover and simmer 10 minutes. Adjust seasonings and consistency as desired.

Individual Serving: Slice lamb and fan out 4 slices on serving plate. Arrange sautéed artichokes and vegetables beside lamb. Garnish with mint sprig.

Serves 4-6.

Serving suggestions: Accompany with your favorite dipping sauce (ranch, seasoned mayo, aioli).

Makes about 32 appetizers.

Makes 10 servings.