Salt and pepper to taste Trim lamb fillets, cut into noisettes approx 60 gm each. Trimk and cook off the artichoke hearts. Refresh and refrigerate. Clean and prepare vegetables into julienne. Sweat in butter until al dente. Add tarragon to lamb jus and reduce by half. Correct seasoning. Cook off the noisettes in butter and oil until pink. Put the noisettes on top of the artichoke hearts. Place on the plate that has been masked with the lamb jus. Garnish with the julienne of vegs and serve.