| | THE POTATOES: |
| 2 1/2 | lb | Small red popatoes; quartered |
| 1 | tb | Olive oil |
| 3 | ts | Fresh rosemary; chopped |
| 1 | ts | Kosher salt; plus more to taste |
| | Freshly ground pepper; to taste |
| | THE LAMB: |
| 1 | ts | Olive oil |
| 8 | | Lamb loin chops; boned and trimmed |
| 2 1/2 | tb | Lemon vinaigrette; see recipe |
| 1/2 | ts | Kosher salt |
| | Freshly ground pepper; to taste |
| 1 | ts | Italian parsley; chopped |
| | THE ARTICHOKES: |
| 18 | oz | Frozen artichokes hearts; cooked and cooled |
| 4 | lg | Fresh artichoke hearts, raw; very thinly sliced |
| 10 | oz | Frozen baby lima beans; cooked and cooled |
| 2 | c | Garlic; peeled and minced |
| 1/4 | c | Lemon vinaigrette; see recipe |
| 2 | ts | Italian parsley; chopped |
| 1 | ts | Kosher salt |
| | Freshly ground pepper; to taste |
| 12 | c | Salad greens |
| 3 | tb | Lemon vinaigrette; see recipe |
| 1 1/2 | c | Imported black olives |
| 1 1/2 | c | Parmesan cheese; shaved |
