INGREDIENTS

INSTRUCTIONS

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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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