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
It is actually possible to trace the history of written recipes way back into the far past, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. However, these, early records were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into Roman times 25BC a man called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he describes how the early Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Moving on, we have a couple of interesting cookery books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that appears on menues today, but rather recipes for the types of meals served to the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices caused a torrent in books on cookery, some of which are now in private libraries. By the advent of the 1900s, cooking books are increasing in popularity mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Lamb & Artichoke Chili recipe.
