At a glance
Trim artichokes and steam them for 20 to 30 minutes until tender, then halve them and scoop out the choke. Brush them with garlic butter and smoke them cut side up at 250°F for 30 to 45 minutes. Sear them for color if you like, and serve them with lemon aioli for dipping.
Smoked artichokes are a stunning starter. Steaming them first makes them tender, and a short spell in the smoker with plenty of garlic butter adds a rich, smoky flavor that you cannot get any other way. Pull the leaves through the aioli, then eat the smoky heart with a knife and fork.
Why precook artichokes?
Artichokes are dense and fibrous, and they will not soften enough in the gentle heat of a smoker. Steaming or simmering them first cooks them through, so the smoker only needs to add flavor and a little color. It is the same two step approach we use for smoked octopus.
Removing the choke
Once the artichokes are cooked, cut them in half from top to stem. In the center you will see the fuzzy choke above the heart, often with a few small purple leaves. Scoop all of this out with a spoon, leaving the heart and outer leaves intact.
Recipe
Smoked Artichokes
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Makes
- 4 servings as a starter
- Steam or simmer until tender, 20 to 30 minutes
- Smoker 250°F (121°C) for 30 to 45 minutes
- Optional sear over high heat
Ingredients
Artichokes
- 4 large globe artichokes
- 1 lemon, halved
- 4 tbsp (60 g) butter, melted
- 2 tbsp olive oil
- 3 garlic cloves, grated
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
Lemon aioli
- 1/2 cup (120 g) mayonnaise
- 1 small garlic clove, grated
- Zest and juice of 1/2 lemon
- Pinch of salt
Equipment
- Large pot with a steamer basket
- Smoker
- Spoon or melon baller
- Kitchen scissors
Method
- Cut off the top inch of each artichoke and trim the stem, leaving about 1 inch. Snip the sharp tips from the outer leaves and rub the cut surfaces with lemon.
- Steam or simmer the artichokes for 20 to 30 minutes, until a knife slides easily into the base.
- Cool slightly, halve them lengthwise and scoop out the fuzzy choke and the small purple inner leaves.
- Heat the smoker to 250°F (121°C) with apple, cherry or oak.
- Mix the butter, olive oil, garlic, salt and pepper flakes and brush it generously over the cut sides and between the leaves.
- Smoke cut side up for 30 to 45 minutes, basting once more halfway through.
- For extra color, sear cut side down over high heat for 1 to 2 minutes.
- Mix the aioli and serve the artichokes warm with the aioli and lemon wedges.
Notes
- Artichokes brown quickly once cut. Rub them with lemon as you trim.
- Precooking is essential. Raw artichokes stay tough in the smoker.
How to eat a smoked artichoke
Pull off an outer leaf, dip the pale base in aioli and scrape the soft flesh off with your teeth. Discard the rest of the leaf. Once you reach the inner leaves, the heart and stem are tender all the way through and can be eaten whole.
Frequently asked questions
How long do you smoke artichokes?
About 30 to 45 minutes at 250°F after steaming them until tender.
Can I smoke canned or jarred artichoke hearts?
Yes. Drain them well, toss them in oil and seasoning and smoke them in a grill basket at 250°F for 30 to 45 minutes. They are great in dips and salads.
What can I dip smoked artichokes in?
Lemon aioli, melted smoked butter or a garlic and herb yogurt.