Braised Lamb Chops with Artichokes

Name: Braised Lamb Chops with Artichokes
Ingredients: 9 to 12 lamb shoulder chops, each about 3/4 inch thick; Fine sea salt and freshly ground pepper, to taste; 3 Tbs. olive oil; 3 garlic cloves, minced; 1 Tbs. finely chopped fresh marjoram, plus sprigs for garnish; 1 can (14 1/2 fl oz.) beef stock or consommé; 1 1/4 cups dry white wine or vermouth; 3 Tbs. tomato paste; 3/4 cup French green olives, such as Lucque or Picholine, pitted and halved; 2 boxes (each 10 oz.) frozen artichoke hearts, thawed