Chef Dad’s Smoked Stuffed Artichokes: A Twist Like You’ve Never Seen!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with more fiber.

Cut the artichokes close to the edge without losing the leaves.

Boil the artichokes in water with a splash of apple cider vinegar for about 1 hour.

Remove the artichokes from the boiling water and let them cool before splitting them.

Peel off one of the leaves to check tenderness; it should come off easily but not overly tender.

Prepare the stuffing by combining cream cheese, reserved liquid from the artichokes, spinach, Chef Dad smoked salt, bearded butcher butter blend, and black pepper in a pan on the stove.

Once the spinach is wilted down, add the remaining spinach to the stuffing mixture and taste for seasoning.

Cut the cooled artichokes in half and remove the feathers from the center.

Stuff each half of the artichoke with the spinach dip mixture, leveling it off.

Coat the tops of the stuffed artichokes with Italian bread crumbs.

Preheat the smoker to 225°F and place the stuffed artichokes inside.

Check the artichokes after 15 minutes and increase the temperature to 250°F if needed.

Let the artichokes smoke for an additional 10 minutes before checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens