Title: Smoked Stuffed Artichoke
Categories: Appetizer
Yield: 4 Servings
| 4 | | Artichokes, fresh ones have tight leaves |
| 2 | | Green onions, finely chopped |
| 6 | tb | Olive oil |
| 1 | c | Mushrooms, finely chopped |
| 1/2 | c | Bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| 3 | tb | White wine |
| 3 | tb | Lemon juice |
| | | Salt and pepper |
| 1/2 | ts | Garlic powder |
| 1/2 | c | Ham, cooked, finely chopped |
| 1 | tb | Parsley, chopped |
Trim tops and leaves of artichokes with scissors and cut stalks level
with base. (I would cut off the top third of the artichoke and cut off the
tips of the leaves remaining to remove "spikes".) 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: Saute green onions slowly in 2 tablespoons of
the oil, until just tender. Stir in mushrooms and cook 2-3 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. (I'd just cut off about the top third of the
artichoke and the choke would be reachable.) 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 1-1/2 hours.