1/2 recipe chili base (see recipe)-
1 lemon
4 large artichokes
1 lb boneless lamb shoulder cut into 1/, 2-in strips
2 tbsp finely minced garlic
1/4 cup fresh lime juice
1 cup chicken stock =or=- low-sodium brot, h
1 salt, as desired
1/2 bunch cilantro leaves, chopped
12 corn tortillas
1 cup sour cream
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 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.
Servings: 4 servings
Lamb & Artichoke Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Lamb; Meat; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced way back into the far past, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these early recipes were just basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As our culinary historical trip moves to more modern times we have some books published in the 14th Century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas led to an outbreak in manuscripts on cooking, the majority of which are now in private collections. Over the following few centuries, the wealthy families of Europe competed to serve up the most exotic meals, and because of this cooks and their recipes were greatly in demand. However, it was during the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Lamb & Artichoke Chili recipe.
