1. Lamb Chops: Place the lamb chops in a shallow bowl, drizzle with a small amount of olive oil and thoroughly coat. Nestle the garlic and rosemary among the chops. Cover and let flavors infuse the lamb for about an hour. The olive oil helps keep the lamb chops juicy.

2. Ragù : In a medium saucepan over low-medium heat, add the oil and sauté the speck or ham and onion for 1-2 minutes until very fragrant but not browned. Add the garlic and artichoke hearts, stir. Add the borlotti and herbs and simmer for a few minutes.

Cooking Time 35-40 minutes: Pour in the stock, bring to a boil, then reduce to a simmer partially covered for 25 minutes. Stir once or twice during this time being careful not to break apart the beans. * The artichokes are a little firm at this point; if softening too much, remove and add later.

3. Pour in the wine and simmer for 5 minutes, partially covered. Add the tomatoes and simmer for 5-10 minutes partially covered. Season to taste. Serve or cool, cover and chill up to 3 days, re-heat before serving.

4. Preheat the grill pan or outdoor grill until very hot. Grill the lamb chops to your preference. Place a small mound of the Ragù on each serving plate, arrange the lamb chops and garnish with fresh herbs.

Preparing Borlotti: For 1 cup

Purchase 12 ounces fresh, remove from pods or 4 ounces dried.

Soak for a few hours in cool unsalted water. Drain. In a small pot, bring water to a boil, add the beans and simmer 10 minutes for fresh borlotti and 20 minutes for dried. Drain, proceed with recipe.