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1
Preheat oven to 350 degrees F.
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2
Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides.
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3
Remove to a plate.
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4
Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown.
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5
Add red wine and port and cook until almost reduced.
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6
Add the chops back to the pot, add the stock, bay leaf, thyme, and bring the stock to a boil.
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7
Cover the pot, place the pot in the oven, and cook for about 2 hours or until fork tender.
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8
Remove the lamb to a plate, strain into a clean small pot, and cook until reduced to a sauce consistency.
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9
Swirl in butter and season with salt and pepper, to taste.
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10
Place a square of Potato-Artichoke Gratin on a large plate, top with a lamb chop and ladle some of the sauce over and around.
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11
Garnish with a sprig of fresh thyme and chopped parsley.
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12
Place the artichokes, onion, lemon, wine and water to cover in a medium saucepan, cover with a clean dish cloth and simmer over medium-high heat until the artichokes are tender, about 20 to 30 minutes.
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13
Drain the artichokes and when cool enough to handle, cut off the top half, trim leaves, remove choke, and remove heart.
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14
Slice heart into thin slices.
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15
Preheat oven to 375 degrees F.
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16
Butter a 8 x 8-inch baking dish and place a layer of potatoes on the bottom, place 1/4 of the artichoke hearts over the potatoes, season with salt and pepper, drizzle with 1/4 cup of the cream and some of the thyme.
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17
Repeat to make 5 layers ending with a layer of potatoes.
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18
Combine the cheese and bread crumbs and sprinkle over the top.
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19
Place on a baking sheet and bake for 35 to 40 minutes or until the potatoes are cooked through and the top is golden brown and bubbly.
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20
Let rest 10 minutes before cutting.
