INGREDIENTS

INSTRUCTIONS

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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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