-
1
Into a bowl of water squeeze juice from 2 lemon quarters, dropping squeezed quarters into water.
-
2
Break off and discard stem of 1 artichoke.
-
3
Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached.
-
4
Trim base and sides of artichoke with a very sharp stainless-steel knife and cut off the top 1 1/2 inches.
-
5
Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves.
-
6
Rub artichoke quarters all over with a remaining lemon quarter and drop them into bowl of water.
-
7
Prepare remaining 3 artichokes in same manner, using other lemon quarter if necessary .
-
8
Preheat oven to 475F.
-
9
In a saucepan of boiling salted water blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl.
-
10
In boiling salted water blanch Jerusalem artichokes 5 minutes and drain.
-
11
In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 tablespoons olive oil and salt and pepper to taste.
-
12
Roast vegetables in middle of oven 20 minutes.
-
13
While vegetables are roasting, heat a heavy 12-inch skillet over moderately high heat until hot.
-
14
While skillet is heating, season lamb racks with salt and pepper.
-
15
Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes.
-
16
Turn lamb over and brown 2 minutes more.
-
17
Transfer lamb to a plate and cool slightly.
-
18
In a small bowl stir together chopped garlic, oregano, coarse salt, freshly ground pepper, and remaining 2 teaspoons olive oil and rub all over lamb.
-
19
Remove pan from oven and stir vegetables.
-
20
Arrange lamb over vegetables, rib sides down, and roast 20 minutes, or until a meat thermometer inserted in fleshy section registers 130F.
-
21
for medium-rare.
-
22
Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender.
-
23
Add broth and blend until smooth.
-
24
Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely, 10 minutes.
-
25
To pan add garlic broth and salt and pepper to taste and on top of stove deglaze over moderately high heat, scraping up brown bits.
-
26
Boil sauce until thickened slightly and transfer to a sauceboat.
-
27
Cut lamb racks in half or into individual chops and serve with vegetables and sauce.
