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Smoked Artichoke Hearts


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 all ingredients except the artichokes. Drain artichoke hearts, spread leaves and mash in stuffing.
Smoke in Cookshack smoker oven for 30 minutes at 225°F, with 2 oz. hickory wood. Serve hot.