In a large pan, brown in 2 tablespoons of olive oil, the whole garlic. When it gets brown, remove it and add the chopped leg of lamb cut into cubes leaving cooking for 3-4 minutes. Then add the wine and let it evaporate. Add the rosemary, sage and cover the ingredietns with water and let it cook for about 40 minutes. Clean the artichokes by removing the tough leaves and the inside part. Divide them in half and place them in water and lemon juice. Then cut half of the artichokes into thin slices and the other half into lager pieces. In a frying pan, on high heat, cook the artichokes cut into lager slices with two tablespoons of olive oil, add salt and put them aside. Later, in the same pan, do the same with the artichokes cut into small slices. In the meanwhile cook the pasta and drain it “al dente”. Cream all with the lamb sauce, artichoke slices, cheese and chopped mint leaves. Apart, in a non-stick pan, prepare the lamb chops. Cook them on a high heat so you can make them brown outside and rare and juicy inside. During the last minute of cooking the ribs join the artichokes. Serve decorating, in a single dish, the pasta with artichokes and slices of the ribs.
