Lamb & Artichoke Chili
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Lamb & Artichoke Chili
  Lamb    Artichoke    Chili  
Last updated 6/12/2012 1:21:37 AM. Recipe ID 53903. Report a problem with this recipe.
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      Title: Lamb & artichoke chili
 Categories: Main dish
      Yield: 4 Servings
 
    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 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 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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Recipe ID 53903 (Apr 03, 2005)

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