🫙 From the Spice Rack
Lamb and Artichoke Chili
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...
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Ingredients7 items
Ingredients
- 1/2recipe chili base
- 4lg artichokes
- 1lbboneless lamb shoulder
- 1/4c fresh lime juice
- 1c chicken stock
- 12corn tortillas
- 1c sour cream
Directions
- 1
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
- 2
as desired 1/2 bn Cilantro leaves
- 3
chopped 12 Corn tortillas 1 c Sour cream PREPARE OR DEFROST the chili base
- 4
Combine water and the juice of 1 lemon in a 2-quart pot
- 5
Keep the lemon for rubbing the cut surfaces of the artichokes as you work
- 6
Cut the stems off the artichoke
- 7
Trim the tops, leaving a base about 1 1/2-inches deep and exposing the center choke
- 8
Trim all around the sides and bottom to remove the dark green exterior