Lamb and artichoke chili

4 servings

Ingredients

Quantity Ingredient
½ Recipe chili base -- (See
RECIPE)-
1 Lemon
4 larges Artichokes
1 pounds Boneless lamb shoulder --
Cut into 1/2-in stri
2 tablespoons Finely minced garlic
¼ cup Fresh lime juice
1 cup Chicken stock -- =OR=-
Low-sodium bro
Salt -- as desired
½ bunch Cilantro leaves -- chopped
12 Corn tortillas
1 cup Sour cream

Directions

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 1½-inches deep a 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 s MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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