1 can (14 ounces) artichoke hearts in water rinsed, drained, and quartered
8 loin lamb chops each 1 inch thick (about 2 pounds total)
In a blender, purée pistachios with ¼ cup parsley and ¼ cup water until smooth (add a splash more water if necessary). Season well with salt and pepper. Set aside.
Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).
Add tomatoes, artichokes, and ¼ cup water to skillet. Season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining ¼ cup parsley. Serve lamb with vegetable sauté and pistachio sauce.