Smoked stuffed artichokes
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Smoked stuffed artichokes
  Smoked    Vegetables    Appetizers  
Last updated 6/12/2012 1:23:22 AM. Recipe ID 56410. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Smoked stuffed artichokes
 Categories: Appetizers, Vegetables, Smoker
      Yield: 4 Servings
      4    Artichokes
      2    Scallion; finely chopped
      6 tb Olive oil
      1 c  Mushrooms; finely chopped
    1/2 c  Bread crumbs
    1/4 c  Parmesan; grated
      3 tb White wine
      3 tb Lemon juice
           Salt & pepper
    1/2 ts Garlic salt
    1/2 c  Prosciutto; 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
  To make the dressing:  Saute green onions slowly in 2 tablespoons of
  the oil, until juszt 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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 56410 (Apr 03, 2005)

[an error occurred while processing this directive]