Pappardelle with Lamb, Artichoke, Lemon and Mint

What to do with a couple humble shoulder blade lamb chops that were on sale at my local grocery store? I thought about it and decided to debone them and make a condiment for some handcut homemade pappardelle. With fresh artichoke, lemon and mint.

Marinating my shoulder blade lamb chops in garlic, thyme, lemon and white wine. I will then debone them and cut them in bite size pieces, after trimming all the unnecessary fat and hard tissues

A couple artichokes. They will be cleaned and thinly sliced, then sautéed in olive oil, garlic and white wine, adding some fresh minced parsley at the end.

Fresh handcut egg pappardelle