*  Exported from  MasterCook  *
                          SMOKED STUFFED ARTICHOKE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Artichokes, fresh ones
                         -have tight leaves
    2                    Green onions, finely
    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.
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