| 1 | Trim tops and leaves of artichokes with scissors and cut stalks level with base. |
| 2 | (i would cut off the top third of the artichoke and cut off the tips of the leaves remaining to remove "spikes"). |
| 3 | Put artichokes into a kettle of boiling salted water and simmer about 35 to 40 minutes or until a leaf can be pulled out easily. |
| 4 | Drain, refresh under cold running water, and let stand upside down until cool. |
| 5 | to make the dressing: saute green onions slowly in 2 tablespoons of the oil, until juszt tender. |
| 6 | Stir in mushrooms and cook 2-3 minutes; then stir in bread crumbs and cheese. |
| 7 | Transfer mixture to a bowl and let stand until cool. |
| 8 | Stir in wine, lemon juice and remaining oil. |
| 9 | Season well with garlic salt, salt and pepper, then add ham. |
| 10 | prepare each artichoke by pulling out some of the center leaves until the choke can be reached. |
| 11 | (i"d just cut off about the top third of the artichoke and the choke would be reachable). |
| 12 | With a teaspoon, scrape out all the hairy choke. |
| 13 | Fill each artichoke with dressing and top with parsley. |
| 14 | Wrap each artichoke in foil, leaving the top open. |
| 15 | Place on smoker grid and smoke for 1 to 1-?hours. |
