用朝鲜蓟，紫色土豆和甘草的羔羊架

Preheat the oven to 350°. Squeeze the lemon half into a bowl of cold water; add it to the water. Snap off the outer leaves of 1 artichoke. Using a sharp knife, cut off the top half and peel the base and stem. Using a melon baller or a spoon, scoop out the furry choke; halve the artichoke lengthwise and add to the lemon water. Repeat with the remaining artichokes.

Drain the artichokes; transfer to a medium saucepan. Add 1/2 cup of the oil, the garlic, mint, oregano sprigs and 1/4 cup of water; season with salt and pepper. Bring to a simmer, cover and cook over low heat until just tender, about 20 minutes. Keep warm in the saucepan.

将架子放在烤盘上。加热大型铸铁煎锅。用2汤匙油擦整个羊肉，然后用盐和胡椒粉调味。一次烤1架羔羊，以中等高温，转动，直到金色约5分钟。转移到烤盘上，烘烤约30分钟以进行中稀；插入中心的即时阅读温度计将注册120°。转移到切菜板上，静置10分钟。

Meanwhile, in a large saucepan, cover the potatoes with 2 inches of water, season with salt and bring to a boil. Cook over moderate heat until tender, about 20 minutes. Drain, reserving 1/2 cup of the cooking water. Return the potatoes to the saucepan and add the remaining 1/2 cup of oil and 1/4 cup of the reserved cooking water. Season with salt and coarsely mash with a fork; add more cooking water if necessary. Stir in the licorice powder, if using.

Transfer the artichokes to 6 plates. Carve the lamb into individual chops and serve with the artichokes and crushed purple potatoes. Garnish with oregano leaves.