Barnsley Chops Braised with Artichokes & Borlotti Beans

1. Peel and thinly slice the onion. Peel and thinly slice the garlic cloves. Pick and finely chop the rosemary leaves.

2. Pour 1 tbsp oil into a large pan and warm it over a medium-high heat. Rub the Barnsley chops with a pinch of salt and pepper each. When the pan is hot, add the chops to the pan (in batches, if necessary) and fry them for 3-4 mins on each side, till well browned. Transfer the browned chops to a plate.

3. Reduce the heat under the empty pan to medium-low and slide in the onion, garlic and rosemary. Add the bay leaves. Cook the veg for 4-5 mins, stirring occasionally, till they start to soften and look glossy.

4. Raise the heat under the pan to high, then pour in a glass of dry white wine. Allow the wine to bubble and reduce in volume by about half. Pour in 1 ltr chicken stock. Drain the bolotti beans and add them to the pan. Bring the stew to a simmer, then return the browned Barnsley chops to the pan. Cover with a lid and reduce the heat to low. Cook for 2 hrs.

5. Meanwhile, prepare the artichokes. Halve the lemon and squeeze 1 tbsp juice into a large mixing bowl and top up with cold water. Slice the top third off an artichoke and rub the cut side with a lemon half. Pull off the top 2-3 layers of tough leaves till the tender leaves are exposed. Chop off the tough end of the stalk. Halve the artichoke and rub the cut sides with the lemon half. Scoop out the soft furry choke in the middle with a teaspoon. Pop the artichoke into the bowl of water, making sure it is covered (the lemony water helps stop the artichoke browning). Repeat with the remaining artichokes.

6. When the chops have cooked for 2 hrs, add the artichokes to the pan, making sure that they're covered in the liquid. Pop the lid back on the pan. Cook for a further 30 mins, till the artichokes and Barnsley chops are tender. Taste the sauce and add more salt and pepper, if needed. Ladle the Barnsley chops, veg and their braising liquid into bowls and serve.