STEAMED AND SMOKED ARTICHOKES

Trim the tough outer leaves from the artichoke until you get to the tender leaves at the center. The colour of these leaves are orange or yellow all the way to the top. Twist the top gently until you can see into the centre of the artichoke. You may need to pull out some of the center leaves to get a good peak. With a teaspoon or a melon baller scrape out all the hairy choke.

As each artichoke is completed, place it in a bowl of cold acidulated water - water with lemon juice and oil. When they are all finished being trimmed, cover the bowl and place in the fridge for 2 hours.

Remove the artichokes from the acidulated water and lightly pat dry. Place them into a steamer and gently steam for about 25 to 30 minutes or until a leaf can be pulled out easily.

Meanwhile, prepare the smoker. Turn one burner to the far side of the grill onto high and heat the barbecue to 200 degrees Fahrenheit (100 șC). Leave the other burners off.

Prepare your smoke package. Squeeze out the excess water from the cup of woodchips that have been soaking in water. Place them onto a sheet of tin foil. Mix in the dry wood chips. Fold the foil around the wood to create a small package. Be sure that the package is well sealed on all the ends. With a fork, poke several holes in the package for the smoke to escape and flavour the artichokes. Place the package directly over the high heat on the grill.

Drain and refresh the artichokes under cold running water.

Lower the heat slightly on the grill and keep the other two burners off. Place the chokes on the grill overtop of the burners that are off. The artichokes will cook from the indirect heat of the flame under the smoke package. Leave to smoke for 60-75 minutes.

Remove the now golden artichokes and season with salt. Serve with a lemon wedge.

Yield: 6 Servings