Prepare a thick sauce with the tomatoes. Brown the onions lightly in oil, add the finely chopped tomatoes, the spoonful of vinegar and the stoned olives.

Season with sat and pepper. Bring to the boil and then turn down the heat and leave to simmer and reduce for 30 minutes.

Blanch the artichokes in boiling salted water, to which you’ve added the cupful of vinegar, for 90 seconds exactly. Remove and then pour the best olive oil you’ve got over them.

Grill the lamb chops, seasoned with a little salt and oregano. Serve three chops on each plate, a vinegary artichoke sliced and 3 dessert-spoonfuls of tomato sauce NOT over the chops but between them and the artichoke.