Lamb & Artichoke Chili
Submitted by ossem1
Tender lamb shoulder simmered with whole artichoke bottoms in a lime-spiked Mexican chili base. An elegant twist on traditional chili that pairs earthy lamb with the delicate flavor of fresh artichokes.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis refined chili marries tender strips of lamb with artichoke hearts you prepare yourself, simmered in a cumin-scented broth brightened with fresh lime.
The artichokes add an unexpected elegance while soaking up the rich, savory flavors.
Serve it in shallow bowls with warm tortillas for scooping and a dollop of cool sour cream to balance the heat.
Pro Tips
- Rub cut artichoke surfaces with lemon immediately to prevent browning as you trim
- The artichokes are done when a knife slides easily into the base
- Let the dish rest for 10 minutes after baking to allow flavors to meld
- Fresh cilantro added at the end brings brightness to the rich lamb
Ingredients
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 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 sauté, 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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