This hearty lamb and artichoke chili combines tender cuts of lamb with the earthy sweetness of boiled artichoke bottoms. Simmered in a robust chili base with garlic, lime, and stock, it develops deep, complex flavors perfect for cold evenings. The dish offers a satisfying texture contrast between the meat and vegetables, served traditionally with warm corn tortillas and cool sour cream. It’s an excellent choice for weekend dinners or meal prep, as the flavors improve overnight. Serve family-style for a comforting, rustic meal that feels both indulgent and home-cooked.
Lamb & Artichoke Chili
Description
This hearty lamb and artichoke chili combines tender cuts of lamb with the earthy sweetness of boiled artichoke bottoms. Simmered in a robust chili base with garlic, lime, and stock, it develops deep, complex flavors perfect for cold evenings. The dish offers a satisfying texture contrast between the meat and vegetables, served traditionally with warm corn tortillas and cool sour cream. It&# 226;ÂÂs an excellent choice for weekend dinners or meal prep, as the flavors improve overnight. Serve family-style for a comforting, rustic meal that feels both indulgent and home-cooked.Ingredients
Directions
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Combine water and the juice of 1 lemon in a 2-quart pot. Keep the lemon half to rub cut artichoke surfaces.
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Trim artichoke stems and tops, leaving a 1 1/2-inch base. Remove dark green exterior leaves.
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Rub cut surfaces with lemon and place bottoms in the lemon water as you work.
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Bring the water to a boil over high heat, cover, and cook artichokes for 20 minutes until tender.
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Remove artichokes from liquid and let cool enough to handle. Scoop out and discard the center chokes.
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Meanwhile, heat oil in a Dutch oven or deep ovenproof skillet over high heat on the stove.
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Cut lamb into 1/2-inch strips and add to the hot pot. Sauté, stirring, for 5 minutes.
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Reduce heat, add the prepared artichoke bottoms and minced garlic. Cook for another 5 minutes.
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Stir in the chili base, lime juice, and chicken stock.
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Cover the pot and place it in a preheated oven for 1 hour.
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Remove from oven, taste for salt, and adjust seasoning as needed.
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Serve the chili in bowls, sprinkled with chopped cilantro.
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Serve with warm corn tortillas and a side of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 34.1kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 288.2mg13%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 4.2g17%
- Sugars 1.0g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If not using the boiled artichokes immediately, store them submerged in their cooking liquid in the refrigerator for up to 2 days.
Ensure your Dutch oven is oven-safe before transferring it to the oven. If not, transfer the contents to a baking dish.
For a vegetarian version, substitute the lamb with a meat alternative or additional beans, and use vegetable stock instead of chicken stock.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
