These Smoked Stuffed Artichokes are a sophisticated twist on a classic Italian appetizer. The artichokes are first boiled until tender, then hollowed out and filled with a rich stuffing of sautéed mushrooms, scallions, prosciutto, breadcrumbs, and parmesan cheese. The mixture is bound with white wine and lemon juice for a bright, savory profile. Wrapped in foil and smoked, the artichokes absorb a subtle woodsy aroma that complements the earthy vegetables. Perfect for entertaining, these stuffed artichokes offer a delicate texture and complex flavor that makes them an ideal starter for dinner parties or special occasions.
Smoked Stuffed Artichokes
Description
These Smoked Stuffed Artichokes are a sophisticated twist on a classic Italian appetizer. The artichokes are first boiled until tender, then hollowed out and filled with a rich stuffing of sautéed mushrooms, scallions, prosciutto, breadcrumbs, and parmesan cheese. The mixture is bound with white wine and lemon juice for a bright, savory profile. Wrapped in foil and smoked, the artichokes absorb a subtle woodsy aroma that complements the earthy vegetables. Perfect for entertaining, these stuffed artichokes offer a delicate texture and complex flavor that makes them an ideal starter for dinner parties or special occasions.Ingredients
Directions
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Trim the tops and leaves of the artichokes with scissors, cutting off the top third and the tips of the remaining leaves to remove spikes. Cut the stalks level with the base.
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Place artichokes in a large pot of boiling salted water. Simmer for 35 to 40 minutes, or until a leaf pulls out easily.
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Drain the artichokes and refresh them under cold running water. Place them upside down to cool completely.
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In a skillet, sauté the scallions in 2 tablespoons of olive oil over medium heat until just tender.
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Stir in the chopped mushrooms and cook for 2-3 minutes until softened.
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Remove from heat and stir in the breadcrumbs, parmesan cheese, chopped prosciutto, white wine, lemon juice, and remaining olive oil.
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Season the stuffing mixture well with garlic salt, additional salt, and pepper. Let the mixture stand until cool.
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Pull out some of the center leaves of each cooled artichoke to expose the choke. Use a teaspoon to scrape out all the hairy choke.
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Fill each artichoke cavity with the stuffing mixture and top with chopped parsley.
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Wrap each stuffed artichoke in foil, leaving the top open.
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Place the foil-wrapped artichokes on the smoker grid and smoke for 1 to 1.5 hours.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 383.3kcal
- % Daily Value *
- Total Fat 24.0g37%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 270.5mg12%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 8.1g33%
- Sugars 2.0g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this recipe vegetarian, omit the prosciutto and increase the amount of parmesan or add a bit of nutritional yeast for savory depth.
Ensure the artichokes are fully cooled before stuffing to prevent the filling from becoming soggy.
If you do not have a smoker, you can bake the wrapped artichokes in a 350ðF (175ðC) oven for 30-40 minutes.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
