Arrange each chop on a large piece of aluminum foil. Set 1 artichoke heart in the half-circle formed by the tail of each lamb chop, wrap the tail around it, and secure in place with a short wooden skewer. Season the chops and artichokes with salt and freshly ground black pepper.
Season the spinach to taste with salt, pepper, and nutmeg and divide equally in the center of the artichoke hearts.
Mash together the garlic and 2 tablespoons of the butter. Spread a bit of garlic butter on top of each lamb chop.
Place 2 endive halves next to each chop and dot each half with the remaining butter. Season the endives with salt and pepper and sprinkle the chopped parsley over all. Seal the foil packets, and set on a baking sheet.
Bake about 20 minutes for medium rare. Transfer the packets to serving plates and allow the guests to open them at the table.