Lamb & Artichoke Chili

      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 T  garlic,Finely Minced

    1/4 c  fresh lime juice

      1 c  chicken stock =or=-

           -low-sodium brot,h

      1    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

with the tomatoes and juice, lemon juice, mushrooms, black pepper,

crushed chilis and onions over night. Brown the meat in a skillet. In

a large pot add in the tomatoes and crushed chilis, onions, meat,

paste, everything except the beans and peppers and slow cook for

three hours. Next chop your green and red peppers into long slivers