For the lamb:

With a mortar and pestle or in an electric coffee/spice grinder, grind coriander and fennel seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.

In a large saute pan oven medium-high heat, add the lamb chops being careful not to move them around too much. Cook on each side 3 minutes for medium-rare.

Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper, to taste. In a skillet heat the oil with the garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and saute them over moderately high heat, stirring, for 6 minutes. Stir in the mint, and the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine and salt and black pepper, to taste, and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender. Add the parsley and boil the mixture, uncovered, over high heat for 1 minute, or until it is thickened slightly.

Pour the bottled syrup into the saucepan, setting aside cherries. Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute. Remove from heat, then stir in cherries and chives and cool.

Preheat fryer to 375 degrees F.

Add garlic slices to preheated oil and fry until golden brown. Remove from oil and drain on a paper-towel lined plate.

Serve lamb with sauce, artichokes and elephant chips.