Baby Lamb Chops with Artichoke and Tarragon Dip

Name: Baby Lamb Chops with Artichoke and Tarragon Dip
Ingredients: 1 (15-ounce) can quartered artichoke hearts in water, drained; 1 (6 ounce) jar marinated baby mushrooms and their liquids; 1 shallot, coarsely chopped; 4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish; 3 tablespoons white wine vinegar; Salt and pepper; 1/2 cup extra-virgin olive oil, plus some for drizzling; 16 baby lamb chops, cut by butcher; 1/2 pound baby cut carrots, available in produce department; 1/2 pound sugar snap peas; 4 radishes, cleaned and trimmed, greens left on, halved lengthwise