Lamb And Artichoke Chili

* Exported from MasterCook *

LAMB AND ARTICHOKE CHILI

Recipe By : Shareware Recipes Imported from MasterCook
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lemon
4 artichoke
1 pound boneless lamb shoulder -- cut into 1/2" strips
2 tablespoons garlic -- finely minced
1/4 cup fresh lime juice
1 cup chicken stock -- or low sodium broth
salt -- as desired
1/2 bunch cilantro leaves -- chopped
12 corn tortilla
1 cup sour cream

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 ab
out 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 t
hey are done. When the 4 artichokes are trimmed, bring the water to a boil, co
vered, over high heat and cook for 20 minutes, or until bottoms are tender. Re
move from heat and remove artichokes from the liquid. When cool enough to hand
le, 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 l
amb and saute, stirring, 5 minutes. Reduce the heat, add the artichokes and ga
rlic and cook another 5 minutes. Add the c!
!
hili 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 pas
s sour cream on the side.



- - - - - - - - - - - - - - - - - -