Smoked Stuffed Artichoke
Submitted by CreativeOne
Whole artichokes stuffed with mushrooms, ham, Parmesan and bread crumbs, then slow-smoked until tender and infused with woodsy flavor. A show-stopping appetizer for your next cookout.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsPicture this: tender artichoke leaves you peel back one by one, each carrying a whiff of smoke and a savory bite of mushroom, ham and Parmesan stuffing.
This is the kind of appetizer that stops a backyard party in its tracks.
Boiled until just tender, hollowed out, packed with a white wine and lemon-laced filling, then wrapped in foil and kissed by your smoker until every layer soaks up that deep, woodsy flavor.
It’s hands-on but absolutely worth the effort.
Chef Tips
- Use a spoon to scrape out every bit of the fuzzy choke after boiling. Miss some and your guests won’t thank you.
- Leave the foil tops open so smoke can penetrate the stuffing directly.
- If you don’t have a smoker, a charcoal grill with soaked wood chips and indirect heat works beautifully.
Ingredients
Directions
Trim tops and leaves of artichokes with scissors and cut stalks level with base.
Put artichokes into a kettle of boiling salted water and simmer about 35 to 40 minutes or until a leaf can be pulled out easily.
Drain, refresh under cold running water, and let stand upside down until cool.
To make the dressing: Sauté green onions slowly in 2 tablespoons of the oil, until just tender.
Stir in mushrooms and cook 2 to 3 minutes; then stir in bread crumbs and cheese.
Transfer mixture to a bowl and let stand until cool.
Stir in wine, lemon juice and remaining oil. Season well with garlic salt, salt and pepper, then add ham.
Prepare each artichoke by pulling out some of the center leaves until the choke can be reached.
With a teaspoon, scrape out all the hairy choke.
Fill each artichoke with dressing and top with parsley.
Wrap each artichoke in foil, leaving the top open.
Place on smoker grid and smoke for 1 to 1½ hours.
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