Smoked Stuffed Artichoke

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.