PREP: Mise the recipe ahead of time.

1. Trim and marinate the lamb chops:

• Mince the garlic and place it in a container just large enough to hold the lamb chops snug. (For efficiency, mince the step 6 garlic at the same time.)
• Stir in the wine, olive oil, step 1 salt, tarragon, thyme, and marjoram.
• If necessary trim the chops of excess fat, leaving a fat rim a little less than ¼-inch thick around the edges.
• Place the chops in the marinade, turn over to coat all surfaces, and then refrigerate for at least 2 hours and up to 2 days.  After 2 days’ marination, remove the chops from the marinade and hold both separately.

2. Set up your equipment mise-en-place for the artichokes:

• Bring at least 3 qt water to the boil in a saucepan.  Obtain a plate or pan lid that will fit snugly inside the diameter of the saucepan.
• Prepare a bowl of cold water for refreshing.
• Have ready a serrated knife, chef knife, paring knife, and “spider” strainer or slotted spoon.
• Have ready the lemon half.

3. Fabricate and par-cook the artichoke:

• Use the serrated knife to cut off and discard the (pointed-end) top third of the artichoke.  Trim off about ¼ inch of the stem end and discard.  Rub the cut surfaces with the lemon half to help prevent enzymatic browning.
• Place the artichoke on the work surface, cut-side-down and stem-up.  Using the chef knife and starting at the end of the stem, cut each artichoke in half.  Keeping one of the halves upright as before, cut it through the stem into 3 even-size wedges.  Repeat with the other artichoke half. 
• Use the paring knife to cut away and discard the hairy “choke” parts on the inside of the artichoke wedges.  After trimming each one, immerse it in the water cut-side-down.
• Immediately transfer the artichoke wedges into the boiling water.  Squeeze the juice of the lemon half into the water and drop the lemon half in, as well.  Fit the plate down into the saucepan onto the water’s surface to keep the artichokes submerged.
• Return the water to a brisk simmer and cook the artichokes for about 5 minutes.
• Uncover and remove an artichoke wedge.  Use the paring knife to test the doneness; when inserted, the knife should penetrate but meet with some resistance.
• Use the strainer to transfer the artichoke wedges into the bowl of water.  Place the bowl under cold running water for about 3 minutes, and then continue refreshing the artichoke wedges for about 5 minutes longer.
• Remove the artichokes from the refreshing water and blot dry on paper towels.
• If prepping ahead, store the artichoke wedges in a plastic bag with a folded paper towel in the bottom.

4. Fabricate, blanch, and refresh the carrots; and make carrot purée:

• Trim off and discard the tops of the young carrots, leaving about 1/2 inch of stem. 
• Peel the carrots.  If the carrots are too long to fit on the intended dinner plate, whittle down the ends.
• Use a paring knife to trim and scrape away any discoloration near the stems.
• Peel the additional carrot section and cut it into rough ½-inch dice.
• Fill a sauté pan with water and bring it to the boil.  Prepare a bowl of cold water near the stove.
• Add the whole carrots and diced carrots to the pan.  Cook at a lively simmer for about 6 minutes until the whole carrots are crisp-tender.  (A knife inserted in the thick end of a carrot will meet with a little resistance.)
• Transfer the whole carrots to the bowl of cold water, then place the bowl in the sink under cold running water and refresh the carrots for about 2 minutes.
• Continue cooking the diced carrots about 2 minutes longer until very soft.
• Transfer the diced carrots into the cold water and refresh a minute or so until cold.
• Drain all of the carrots and blot dry on paper towels.
• Place a small mesh strainer into a bowl and add the diced carrots to it.  Use a plastic spatula to force the carrots through the strainer.  Be sure to scrape the carrot from the back of the strainer into the bowl. 
• If prepping ahead, place the whole carrots into a container lined with a folded paper towel.

5. Poach and peel the potatoes:

• Place the potatoes in a saucepan, cover with water, and bring to the simmer.  Cook about 6 minutes, depending on size, until the potatoes are partially done; a knife inserted into a potato will meet with a little resistance.
• Rinse the potatoes under cold water until cool enough to handle.
• Use a paring knife to scrape off the skins.
• If prepping ahead, place the potatoes in a plastic bag.

6. Make the rouille:

• Place the step 6 olive oil in a small sauté pan over low heat, and add the smoked paprika and cayenne.  While stirring, heat the oil just until it’s very warm and the spices become fragrant.  Don’t allow the mixture to overheat and scorch.
• Immediately add the carrot purée.  Raise the heat to medium and cook, stirring constantly, until the purée reduces and thickens, and oil begins to separate out at the edges.
• Scrape the purée into a small bowl and cool to room temperature.
• Use a swivel peeler to remove a strip of zest from the lemon.  Mince the zest and add it to the bowl along with some juice from the lemon.
• If you haven’t already done so, mince the step 6 garlic. Add it to the bowl.
• Stir in the mayonnaise.
• Season the rouille with salt and, if necessary, balance the flavor with a little more lemon juice.
• If prepping ahead, transfer the rouille into a container.

7. Assemble the remaining ingredients.

HOLD: Refrigerate all ingredients up to 5 days; remove the lamb chops from the marinade after 2 days and reserve the marinade.

COOK! Finish and plate your dinner.

8. Preheat an oven to 450°F.

9. Roast the artichokes, carrots, and potatoes:

• Combine the artichokes, carrots, and potatoes in a gratin dish or other baking dish. Drizzle on the step 9 olive oil and half the lamb marinade.  Season with a little salt and toss to combine.
• Place the vegetables in the oven and roast for about 15 minutes until hot through and beginning to brown at the edges.

10. Pan-sear the lamb chops:

• Place a sauté pan over high heat until hot.  Blot the lamb chops dry on paper towels. 
• Add the step 9 olive oil to the pan, swirl to coat, and add the chops.  Sauté about 1 minute until the bottoms brown.
• Turn over the chops and baste with half of the remaining marinade.  Continue sautéing about 1 minute longer.
• Place the chops on top of the vegetables and return to the oven for about 2 minutes longer, depending on the thickness of the chops.  Use the “chef’s touch test” (insert video link) to determine doneness: medium rare is recommended.  

11. Plate:

• Spoon the rouille into individual dip dishes.
• Arrange three potatoes across the back left of each warmed dinner plate.
• Alternate 3 artichoke wedges (stems inward) and 2 carrots (points inward) on the front left of each plate, propped against the potatoes.
• Place a dip dish of rouille on the back right of each plate.
• Arrange 2 chops, one leaning against the other, on the front of each plate.