Recipe - Lamb And Artichoke Chili

One half Recipe chili base
(See RECIPE)
1 Lemon
4 lg Artichokes
1 pound Boneless lamb shoulder
cut into 1/2in strips
2 tablespoon Finely minced garlic
One fourth cup Fresh lime juice
1 cup Chicken stock
=OR= Lowsodium broth
Salt; as desired
One half bn Cilantro leaves; chopped
12 Corn tortillas
1 cup Sour cream

PREPARE OR DEFROST the chili base. Combine water and the juice of 1 lemon
in a 2quart 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 1/2inches 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.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini