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Soak beans in a bowl of water to soak overnight. (substitute canned white beans for less time- no soaking)
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The next day drain the beans, add water to cover, and bring them to a boil in a medium saucepan. Reduce heat to medium-low.
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Cook until tender, about 45 minutes. Drain and cool.
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While the beans are cooking, place trimmed fresh artichokes in a large pot with water, bring to a boil and reduce to a simmer and cook until tender.
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Remove and drain. Cut artichokes in half. Clean the artichoke by removing thistle and leaves.(see photo)
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If using frozen artichokes, defrost.
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Brown both side of lamb chops in a deep skillet or dutch oven.
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Remove chops and in the same skillet saute onions and celery.
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Add the lamb chops, water, dill ,wine, water and beans.
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Cook for 45 minutes until chops are cooked. Remove chops.
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Add artichokes and reduce sauce until thickened. Approx. 15 minutes.
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Place the bean and vegetable mixture on the plate and add the chops.