Lamb and Artichoke Chili
Source of Recipe
the web
List of Ingredients
1/2 Recipe chili base
-(See RECIPE)-
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 creamRecipe
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.
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