Step 1

Preheat the oven to 500°F.

Step 2

Finely chop the leaves from 3 sprigs of thyme and the needles from a sprig of rosemary. Coarsely crush the breadsticks and mix with the chopped herbs and a generous pinch of salt.

Step 3

Lightly oil the lamb cutlets, season them with salt and pepper, massaging the chops a little. Bread the cutlets thoroughly with the herb-breadcrumb mixture and bake them at 500°F for 10-15 minutes, depending on how well you want them cooked.

Step 4

For the artichokes: Clean the artichokes. Cut them in half and use a melon baller to remove the central “choke.” Immerse them in a bowl of water with the juice of 1/2 lemon.

Step 5

Chop 2-3 mint leaves. Cut the artichokes into very thin slices and sauté them for 5 minutes in a pan with a little oil, a pinch of salt and 1 crushed garlic clove. Remove from heat and sprinkle with chopped mint leaves. Serve with the cutlets.