4 artichokes
4 (1 inch) thick loin lamb chops
3 tbsp. oil
8 sheets of phyllo stacked between dampened tea towels
2 sticks butter
1 lemon
Fresh dill
Salt and pepper
Kasseri cheese or fresh Parmesan

Trim and cook artichoke bottoms. Bone lamb chops and sprinkle with salt and pepper. In large heavy skillet, sear chops in oil over moderately high heat for 1 minute on each side or until golden.

Melt butter and set aside to cool. Brush 1 sheet phyllo with butter, top with another sheet of phyllo and brush again with butter. Put 1 chop in center of phyllo, top with 1/4 inch slice lemon, peeled, 1 sprig dill and 1 artichoke bottom cut into 1/4 inch slices.

Sprinkle lamb with 1/4 teaspoon lemon juice, salt and pepper to taste, top with 1 sprig dill and 1 teaspoon grated cheese.

Bring together the 2 short ends of phyllo. Fold under lamb to seal package. Continue with remaining lamb. Put in buttered baking pan. Bake at 350 degrees for 20 to 30 minutes.