Firstly prepare the Artichokes by removing the outer leaves and leaving only the tender inner leaves. Bring a large saucepan of water to the boil and add the trimmed Artichokes, simmer for 15 minuets, then remove and allow to cool.
When the Artichokes are cooled, slice in half in order to remove the Â“chokeÂ”.
Pre-heat the oven to 350%F and in a large oven-proof casserole dish heat the olive oil and sautĂ© the lamb chops until browned on all sides. Next, scatter the onions and garlic over the lamb and roast in the middle part of the oven for 30 minuets.
Whilst the lamb is cooking, in a small saucepan, sautĂ© the chopped Serrano ham in a little oil until lightly browned. Remove the meat from the oven and add the artichokes and ham to the casserole, baste the lamb and artichokes with the accumulated juices and return to the oven to cook for a further 15/20 minuets.