4 lamb steaks
6 baby artichokes, trimmed
and placed in lemon water
1 yellow onion, sliced
2 red bell peppers, quartered
2 cans white beans
1 bunch parsley, chopped
zest from 1 lemon ( reserve lemon )
1½ tsp. garlic, chopped
1 handful baby arugula
1 cup olive oil
2 Tbs. champagne vinegar
salt & pepper

Preheat grill. Pat artichokes dry. Squeeze juice from half a lemon into a bowl. Add zest, parsley, garlic and vinegar. Slowly whisk in 1 cup olive oil. Individually, toss onions,
peppers and artichokes with olive oil, salt and pepper. Grill until golden brown. Rub lamb with olive oil and season with salt and pepper. Grill to desired doneness.
Chop onions and peppers and put in a mixing bowl. Add arugula, beans and artichokes. Add enough dressing to lightly coat. Season with salt and pepper. Arrange on plates. Slice lamb and place on top. Drizzle with dressing.