• 10 ounces frozen artichoke hearts, thawed
• 6 ounces spinach, washed and chopped, tough stems discarded
• 1/8 tsp. nutmeg
• 2 Tbs. sun dry tomatoes, chopped
• 4 boneless loin lamb chops, about 6 ounces each, trimmed
• 1 Tbs. plus 1 tsp. unsalted butter or margarine, softened, or olive oil
• 2 cloves garlic, crushed
• 1/4 cup cilantro or parsley, chopped

Preheat oven to 375°F. Place artichoke hearts in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes. Remove steamer basket from saucepan and set aside. Place spinach and nutmeg in a covered heavy saucepan over medium-high heat. Cook 3-4 minutes, or until spinach wilts. Drain thoroughly. Return to saucepan and stir in tomatoes. Set aside. Season lamb chops with pepper to taste. Combine butter and garlic and spread over lamb chops. Arrange chops in a roasting pan. Cover pan and roast in oven 25 minutes for medium done meat. Transfer to a platter and keep warm. Discard fat from juices. Add juices and artichokes to saucepan with spinach. Simmer 3-4 minutes, or until heated throughout. Serve lamb chops on a bed of vegetables. Sprinkle with cilantro.

Per serving: calories 458, fat 36.6g, 71% calories from fat, cholesterol 100mg, protein 23.6g, carbohydrates 9.7g, fiber 4.6g, sugar 1.4g, sodium 172mg, diet points 11.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 0.0, Lean meat: 2.8, Fat: 5.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Burgundy.