3 tablespoons olive oil, divided
4 garlic cloves, chopped
1 tablespoon minced fresh thyme
3 1/2 teaspoons fresh rosemary, minced divided
2 teaspoons grated lemon peel, divided
2 8-ounce packages frozen artichoke hearts, thawed
1 1/2 cups low-salt chicken broth
8 1-inch-thick loin lamb chops
Heat 2 tablespoons oil in large sauté pan over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon lemon peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
Sprinkle lamb with remaining garlic, thyme, rosemary, salt and pepper. Heat remaining oil in another large sauté pan over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
Spoon off fat from sauté pan with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining lemon peel and serve.