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1
In a large enameled cast-iron casserole, mix the oil with the salt, ginger, white and black pepper, saffron and turmeric.
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2
Add 4 of the blade chops in a single layer and cook over moderate heat, turning once, until lightly browned, about 15 minutes; transfer to a plate.
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3
Lightly brown the remaining 4 chops.
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4
Return the first 4 chops to the casserole and sprinkle the onion over the top.
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5
Tie the parsley and cilantro into a bundle and add it to the casserole along with the water and preserved lemon.
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6
Cover and bring to a boil, then cook over moderate heat until the lamb is just tender, about 30 minutes.
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7
Meanwhile, squeeze the lemon halves into a large bowl of cold water; add the halves.
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8
Working with 1 artichoke at a time, snap off the outer green leaves.
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9
Using a sharp knife, trim the stem to 1/2 inch and cut off the top two-thirds of the leaves.
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10
Peel the bottom and stem.
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11
Scrape out the hairy choke with a teaspoon, then drop the artichoke into the lemon water.
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12
Drain the artichokes and add them to the casserole, tucking them under and between the lamb chops, then add the peas.
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13
Cover and cook until the lamb and artichokes are very tender, about 20 minutes.
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14
Transfer the lamb, artichokes and peas to a platter and strain the juices into a small saucepan.
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15
Skim off the fat, then boil the juices until reduced to 1 cup, about 10 minutes.
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16
Pour the juices over the lamb and serve.
