---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       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 tb Finely minced garlic
     1/4 c  Fresh lime juice
       1 c  Chicken stock
            -=OR=- Low-sodium broth
            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 and pass sour cream on the side.