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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-06-2009, 10:37 AM   #1
BBQ Grail
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Default Artichokes

I'm am in need of a couple ideas/recipes for smoked artichokes. Is there anyone out there that has smoked them. I've grilled them before, but now wish to give a try at smoking them.

Any ideas?
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Unread 11-06-2009, 11:22 AM   #2
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You are already way ahead of me. I've never even grilled em, just used the hot tub method on them(trying to avoid saying, boiling)(damn, just said it.)
I'm all ears on this one. Wife and I love em as do the kids with some melted lemon butter.

Could you share your grilling method? I'd like to give those a try. Wish I coulod be of more help.
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Unread 11-06-2009, 11:45 AM   #3
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Sorry no help here either adn like Bob the entire family loves them so I will anxiously await someone in the knows advice on this.
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Unread 11-06-2009, 12:03 PM   #4
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Larry, how about a traditional stuffed arti. in a low profile pan, with some liquid in it, with your choice of wood smoke, until tender?
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Unread 11-06-2009, 12:12 PM   #5
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I would also like to know how you grill them. I may try that tonight.
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Unread 11-06-2009, 12:36 PM   #6
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If it works replace the canned ones with your smoked ones in this yummy recipe...

1/2cup mayonnaise or salad dressing
1/2cup grated Parmesan cheese
4
medium green onions, chopped (1/4 cup)
1
can (14 to 15 oz) artichoke hearts, drained, cut into small pieces
Crackers or cocktail rye bread, if desired

Oven Directions: Heat oven to 350ºF. Mix all ingredients except crackers in ungreased 1-quart casserole. Cover and bake 20 to 25 minutes or until hot.
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Unread 11-06-2009, 12:50 PM   #7
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At the risk of hijacking my own thread...

Trim artichokes
Cut artichoke in half (long ways)
Brush entire artichoke with olive oil

Grill cut side up for 10 minutes over medium hot coals. Flip and grill for 5 minutes. Stand them on end of 5 minutes to cool and then eat them with your favorite dipping sauce.
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Unread 11-06-2009, 02:20 PM   #8
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I've never tried it, but the way you just described sounds like it should work.
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Unread 11-06-2009, 02:47 PM   #9
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Try this, we like it:

Cut in half then spoon out the choke and small spiney leafs in the middle just before the choke (the hairy stuff)

Using your favorite homemade meatball or meatloaf recipie, pack the cut side of the artichoke. Spray the leafy side with olive oil and place in an aluminum/glass pie plate and into the smoker then cook indirect at 225-250 as you would a fatty. After 2 hours, add your favorite marinara sauce and just cover the green leafs of the artichoke then cover the pie plate with aluminum foil. Cook for another hour remove foil and plate with your favorite pasta and fresh grated parmesian cheese. I'll post pics next time I make this. Try it, you'll love it.
We do.
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Unread 11-06-2009, 02:53 PM   #10
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I have a smoked choke file/recipe in a Word docx file which I cannot open. It's a long story but I had to replace my hard drive and stuck with the older version, not 2007. So, if someone wants it, I can email it and they can post it. Just send me a PM.
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Unread 11-06-2009, 03:02 PM   #11
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I would cut them in half, take out the choke, smoke them with light smoke so they don't absorb too much. Then I'd stuff them with seafood salad and serve. Or just serve with a brown butter sauce.
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Unread 11-06-2009, 06:25 PM   #12
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I got the software issued resolved.
Anyway, here's the recipe I got from a buddy of mine.

I top and remove the choke. Then I trim the outer leaves as you have done. I place them in a foil pan with about 1/2 inch water, salt the artichokes an place a pat of butter on top of each. After smoking in the egg 30 minutes at 250 degrees with pecan wood I cover with foil and steam for about 15 more minutes. I use the drippings to dip the leaves in.
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Unread 11-06-2009, 08:57 PM   #13
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I've only grilled the baby artichokes split in half and brushed with evoo and lemon juice. They were so-so and I was never inspired to grill them again. Boiling/steaming is the way I like them-we grew up dipping in drawn butter, I like a mayo/mustard sauce or garlic aioli for dippin'! I love seafood stuffed 'chokes, but that's too much work for me!

I was thinking they might be good par boiled then smoked along with some whole garlic bulbs then foiled until tender. Squeeze those smoked garlic cloves out and smear them all over the heart! .....droolin' on the keyboard!
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