Clean artichokes

Slice lemon into slivers

Rough chop mixed nuts

Remove thyme from branches and parsley leaves from stems

Add potatoes to water in small sauce pot. Set aside.

Press rosemary into loin chop and drizzle with oil.

Add cleaned artichokes to potatoes into pot and cook on medium heat. Boil until artichokes are tender, 15 minutes.

Remove artichokes from the pot and continue to cook potatoes until tender, then remove and cool.

Slice artichokes thin.

Smash potatoes until flat. Season with salt and pepper and drizzle with oil and chopped rosemary.

Prepare grill to medium heat.

Season loin chops with salt and pepper.

Add artichokes and lamb loin chops herb side down

Caramelize artichokes without burning.

Squeeze lemon over artichokes and set aside.

Flip meat when cooked a third through.

When lamb chops reach medium rare, 130-135 °F remove from heat

Plate potatoes first, followed by artichokes and arugula.

Season with olive oil, salt and pepper.

Squeeze extra lemon over the top.

Place lamb loin chops on top and garnish with chopped nuts and olive oil.