Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Recipe chili base -- (See
RECIPE)-
1 Lemon
4 lg Artichokes
1 lb Boneless lamb shoulder --
Cut into 1/2-in stri
2 tb Finely minced garlic
1/4 c Fresh lime juice
1 c Chicken stock -- =OR=-
Low-sodium bro
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 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

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