Smoked Artichokes

After any prolonged absence from home, the first thing we are anxious to do is restock the kitchen and get back to the fun of cooking.  So it was not out of character that in my jet-lagged state I found a grocery store which was open at 4:00am.  By noon there were pots of chicken soup, borscht and moussaka on the go and chocolate chip cookies in the oven.  For the first Sunday dinner home, we smoked a Prime Rib of Beef to get us fully settled back, and while it was resting we experimented with smoking artichokes over the coals.   

Smoked Artichokes with Chipotle Aioli

 

6 artichokes

1 lemon, divided

for the mop:

¼ cup olive oil

1 clove garlic

1 tablespoon lemon juice

pinch kosher salt

for the Chipotle Aioli

1 cup Hellman’s mayonnaise

1 clove garlic

1 teaspoon finely minced chipotle in adobo sauce

1 teaspoon lemon juice

pinch kosher salt

for the smoke:

1 cup soaked hickory chips

Bring a large pot of salted water to a boil.

Cut 1/3 of the lemon and set aside for juicing.  Slice the remaining lemon, and set the slices in a large bowl of water.  Trim the artichoke stems and cut the artichokes in half lengthwise.  Immediately plunge them into the lemon water to prevent browning.

Drain the lemon and artichoke slices and transfer them to the boiling water for 10 minutes.  Drain and let cool slightly.  Using a sharp knife and tongs, removed the hairy choke from the centre of the artichoke. 

Lift the grid on the smoker, and scatter the soaked wood chips over the coals.

Brush the inside of the artichokes with the mop, and set them cut-side down on the smoker.   Leave them to smoke for about ½ hour.

Meanwhile, combine all the ingredients for the aioli in a small bowl and leave at room temperature to develop the flavours. 

 

Special thanks to Juliana and the Broil King Team for the superb annual Onward Manufacturing Holiday Party they organized for Saturday night.  Our team of chefs:  Rich, Geoff, Tom, Dan and Ben spent the day cooking on a whole array of OMC barbecues, and prepared the most perfect beef and turkey for 300 people.  Outstanding!

Anthony and his crew produced this excellent video that they shared at the party.