Lamb and Artichoke Chili



INGREDIENTS:

1/2 Recipe chili base

1 Lemon

4 lg artichokes

1 lb Boneless lamb shoulder, cut into 1/2-in strips

2 tb Finely minced garlic

1/4 c  Fresh lime juice

1 c  Chicken stock or Low-sodium broth

Salt; as desired

1/2 bn Cilantro leaves; chopped

12 Corn tortillas

1 c  Sour cream

DIRECTIONS:

1. PREPARE OR DEFROST the chili base. Combine water and the
juice of 1 lemon in a 2-quart pot. Keep the lemon for rubbing
the cut surfaces of the artichokes as you work. Cut the stems
off the artichoke. Trim the tops, leaving a base about 1
1/2-inches deep and exposing the center choke. Trim all around
the sides and bottom to remove the dark green exterior. Place
bottoms in the water as they are done. When the 4 artichokes
are trimmed, bring the water to a boil, covered, over high heat
and cook for 20 minutes, or until bottoms are tender. Remove
from heat and remove artichokes from the liquid. When cool
enough to handle, scoop out center chokes and discard. If not
using artichokes immediately, replace in cooking liquid and
keep in refrigerator. Meanwhile, heat the oil in a Dutch oven
or deep ovenproof skillet over high heat on the stove. Add the
lamb and saute, stirring, 5 minutes. Reduce the heat, add the
artichokes and garlic and cook another 5 minutes. Add the chili
base, lime juice and stock. Cover and place in oven for 1 hour.
Taste for salt. Arrange the chili in a covered dish, or serve
individually in bowls and sprinkle with chopped cilantro. Serve
warm tortillas instead of bread and pass sour cream on the side.



Lamb and Artichoke Chili