Anybody ever smoke whole artichokes, halved or quartered? If so, can you share you techniques? Thanks
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Not real sure what the purpose to smoking an artichoke would be,but maybe we could help.
Are you wanting to blanch,stuff,and smoke?
If you are just flush with them,and minimal cost,I'd say experiment.
Put in a whole,a half,a quarter.
I'd think you still may need to trim,and blanch.
Maybe spritz the cut ones with a little olive oil spray?
Try four sets of samples.
Try an oz of wood of choice.
Maybe try 200º.
I'd take the first ones out in 30 mins,close the door real quick,and take a set out every 30 mins.
This will give you a guestimate as to time,on the ones you liked.
Then, work around the best set.
Smokin'Okie would tell you to take good notes,and let us know what works.
Are you wanting to blanch,stuff,and smoke?
If you are just flush with them,and minimal cost,I'd say experiment.
Put in a whole,a half,a quarter.
I'd think you still may need to trim,and blanch.
Maybe spritz the cut ones with a little olive oil spray?
Try four sets of samples.
Try an oz of wood of choice.
Maybe try 200º.
I'd take the first ones out in 30 mins,close the door real quick,and take a set out every 30 mins.
This will give you a guestimate as to time,on the ones you liked.
Then, work around the best set.
Smokin'Okie would tell you to take good notes,and let us know what works.
One of our customers, who is a chef, sent this to us:
2 c. fresh bread crumbs (5 slices)
1 teaspoon dry sweet basil leaves
2 Tablespoon Parmesan cheese
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper and salt
1 Tablespoon + 1 teaspoon olive oil
1 gal. large canned whole artichoke hearts
Combine first six ingredients.
Drain artichoke hearts, spread leaves and mash in stuffing.
Smoke-cook in Cookshack for 30 minutes at 225F, with 2 oz. hickory wood.
Serve hot.
2 c. fresh bread crumbs (5 slices)
1 teaspoon dry sweet basil leaves
2 Tablespoon Parmesan cheese
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper and salt
1 Tablespoon + 1 teaspoon olive oil
1 gal. large canned whole artichoke hearts
Combine first six ingredients.
Drain artichoke hearts, spread leaves and mash in stuffing.
Smoke-cook in Cookshack for 30 minutes at 225F, with 2 oz. hickory wood.
Serve hot.