| 1 | Prepare or defrost the chili base. |
| 2 | Combine water and the juice of 1 lemon in a 2-quart pot. |
| 3 | Keep the lemon for rubbing the cut surfaces of the artichokes as you work. |
| 4 | Cut the stems off the artichoke. |
| 5 | Trim the tops, leaving a base about 1 ?inches deep and exposing the center choke. |
| 6 | Trim all around the sides and bottom to remove the dark green exterior. |
| 7 | Place bottoms in the water as they are done. |
| 8 | 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. |
| 9 | Remove from heat and remove artichokes from the liquid. |
| 10 | When cool enough to handle, scoop out center chokes and discard. |
| 11 | If not using artichokes immediately, replace in cooking liquid and keep in refrigerator. |
| 12 | Meanwhile, heat the oil in a dutch oven or deep ovenproof skillet over high heat on the stove. |
| 13 | Add the lamb and saute, stirring, 5 minutes. |
| 14 | Reduce the heat, add the artichokes and garlic and cook another 5 minutes. |
| 15 | Add the chili base, lime juice and stock. |
| 16 | Cover and place in oven for 1 hour. |
| 17 | Taste for salt. |
| 18 | Arrange the chili in a covered dish, or serve individually in bowls and sprinkle with chopped cilantro. |
| 19 | Serve warm tortillas instead of bread and pass sour cream on the side. |
| 20 | Michael roberts - prodigy guest chefs cookboo |
