2 c. fresh bread crumbs, 5 slices
1 tsp. dry sweet basil leaves
2 Tbs. Parmesan cheese
1/4 tsp. granulated garlic
1/4 tsp. black pepper and salt
1 Tbs. + 1 tsp. olive oil
1 gal. large canned whole artichoke hearts |
Combine first six ingredients.
Drain artichoke hearts, spread leaves and mash in stuffing.
Smoke-cook in Cookshack for 30 minutes at 225ºF, with 2 oz. hickory wood.
Serve hot. |