Lamb Chops with Roasted Polenta and Braised Artichoke Hearts

Cut the chops generously (piece should have 50 g) and cut a small hole on the side with a fine kitchen knife (about one centimeter), put the cooled vegetable mixture with piping bag, season and roast.

For the polenta, bring the liquids with the spices and butter to a boil, add the polenta and let it simmer at low temperature for at least half an hour. Fold in the egg yolks and brush on the baking sheet, cool and cut out round, then roast.

Remove the coarse leaves from the artichoke hearts and cut them into eighths. Heat olive oil, add garlic, onion and artichoke hearts, roast lightly, season and add a little soup.

Five minutes before the vegetables are cooked, add the tomato cubes and season repeatedly.

Arrange the polenta in the middle of the plate, the artichoke hearts all around and the steaks. Drizzle with natural juice.

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