Smoking Artichokes

Smoking Artichokes (What To Know)

A dish that is quickly gaining popularity is smoked artichokes. A greater number of people are looking everywhere for the perfect recipe or even guide! These savory vegan treats are a delicious and incredibly healthy way to increase the amount of vegetables in your meal. Additionally, it’s a wonderful chance to try out some novel flavors!

What should you know about smoked artichokes, then? To begin with, you should be aware that there are numerous methods for smoking artichokes; however, the end result, flavor, and cooking times will ultimately depend on your appliance. We’ll go over two techniques you can use: cold smoking and hot smoking.

We will cover all the essential information about smoking artichokes with you today. A lengthy list of advice and pointers that will assist you in achieving the best outcomes is also included.

What Are Smoked Artichokes?

Smoked artichokes are exactly what they sound like: smoke-infused artichokes (or parts of artichokes). We know it’s not a particularly popular or well-known dish. But you’d be surprised how popular it’s actually becoming! People now smoke their artichokes in a variety of ways. The first decision you must make is which part of the artichoke to smoke. We recommend smoking the whole thing! It cuts down on unnecessary food waste.

Then you must consider the equipment you have to work with. That person should ideally be a smoker. However, as previously stated, there are a few different ways to smoke without this tool. Finally, think about the flavor of smoke you want to infuse. You don’t need to think about it too hard. However, if you want to try out different flavor combinations, this could be a fun way to do so.

You can select from a variety of smoking wood types and sizes. All of these minor adjustments will make a significant difference in the final flavor of the vegetables. Making smoked artichokes is a simple and delicious way to highlight their naturally meaty textures and umami flavors — all while remaining vegan!

Benefits Of Smoking Artichokes

The advantages of smoking artichokes are numerous. Since you are using the cold smoking method, the only drawback is that it does take some time to complete (hot smoking is very quick). However, neither of these requires a lot of labor! It’s good to eat smoked artichokes. It is a fantastic way to emphasize their meaty flavors. Naturally, this makes it a fantastic substitute for smoked meat. Although they don’t contain a lot of protein, they do have flavor.

Additionally, it’s a novel way to prepare these underappreciated vegetables. Typically, people steam or roast them. But we believe there was a huge chance to be extremely creative that was lost. You can experiment with different flavors and combinations by smoking artichokes and other foods in general. You can expand your palate while enjoying a filling, healthy meal.

Finally, it isn’t a very hands-on process, as we have already mentioned. They are simple to prepare and ideal for a relaxing weekend. While cold smoking can work for a couple of hours, hot smoking can be used very quickly.

How To Smoke Artichokes

So, if you aren’t already convinced to make these, you will have to try them! We can almost guarantee you’ll fall in love with them right away! Don’t forget to look at some of the different ways you can serve them below.

Hot Smoking Method

We’ll look at a simple hot-smoking technique first. As with most smoked foods, there are a variety of views on the best method to use. We’ll demonstrate today how we like to make ours. Feel free to make some minor adjustments to the recipe if you so desire. There is no wrong way to prepare something as long as it is cooked safely and you like the flavor!


  • 4 large artichokes
  • Freshly squeezed lemon juice
  • Freshly ground black pepper
  • Sea salt flakes
  • Olive oil


1. Prepare The Artichokes

To begin, trim the sharp tips off the outer leaves of your artichoke. A pair of scissors or a sharp paring knife can be used. Then, cut away the majority of the stem, leaving only half an inch.

2. Boil The Artichokes

Large pot of salted water should be brought to a rolling boil. Add the prepared artichokes once the water has started to boil quickly. Give them 5 minutes to cook. After that, take them out of the hot water and submerge them in iced water. That will aid in putting an end to the cooking.

3. Prepare The Smoker

Follow the manufacturer’s instructions when preparing your smoker. Set your smoker to a high indirect heat setting of around 350oF (180oC). Before beginning to cook the artichokes, try to fill the smoker with thick, solid smoke. Follow the manufacturer’s instructions for preparing your appliance once more.

4. Season The Artichokes

Pull the vegetables out of the ice water. After that, make sure you thoroughly dry them with a towel. Olive oil and lemon juice should be used to brush each artichoke. Finally, sprinkle some salt and pepper over the artichokes. Garlic granules, which are dried garlic, can be added as well.

5. Smoke The Artichokes

In a smoking pan, place the seasoned artichokes. Then, place them in your preheated smoker and cook for 15-20 minutes. They will begin to brown, and their flesh will become completely tender. Remove the artichokes from the oven and set aside for 5 minutes before serving.

Cold Smoking Method

Although it takes longer, cold smoking is more popular when it comes to giving food a smoky flavor without overcooking it. Additionally, it is the ideal technique for smoking wood. We suggest using hickory wood as an example. Another wonderful option is pecan wood. Any wood with a stronger flavor works well for artichokes. There isn’t much that can go wrong when cold smoking, so feel free to modify the recipe as necessary. The artichokes might accidentally be overcooked if you accidentally use a high heat.


  • 4 large artichokes
  • Freshly ground black pepper
  • Sea salt flakes


1. Prepare The Artichokes

We prefer cutting the artichokes in half when cold smoking them; this allows the smoky flavors to infuse much better and more evenly. It will take an eternity if you use whole artichokes! You can still trim the sharp tips of the outer leaves and remove most of the artichoke stem. Season the artichoke halves with salt and pepper once cooked.

2. Prepare The Cold Smoker

Again, prepare your smoker according to the manufacturer’s instructions. You should prepare it for cold smoking this time.

3. Cold Smoke The Artichokes

Allow the artichokes to smoke for at least 2-3 hours on the smoker rack. This timeframe may vary slightly depending on the exact temperature you use.

Tips And Tricks For Smoking Artichokes

Make sure you choose the freshest artichokes possible before smoking them. With some brown spots covering the leaves, they should be a dusty gray-green color. Purple artichokes should not be picked as they are very stale.
For smoked artichokes, we suggest using a minimal amount of seasonings. You do smoke them primarily to get a smoky flavor, after all! Therefore, if you add a lot of spices, aromatics, and herbs, you might completely lose that.
The middle leaf of your artichokes should easily pull away when they are finished cooking. In general, artichokes don’t require much time to prepare (about 30 minutes on average). So, as soon as the suggested time has passed, confirm that the task is complete.
Cooking time will differ depending on the size of the artichoke; larger artichokes will require more time. An undercooked artichoke will be extremely tough and stringy in texture. Artichokes that are overcooked are frequently extremely mushy, waterlogged, and even slimy.
If you’re serving the smoked artichokes by themselves, dress them with mayonnaise, lemon-herb aioli, garlic butter, or any other extremely creamy, dairy-based dressing. Another excellent accompanist is cheese!

How To Store Smoked Artichokes

It’s unlikely you’ll have any leftover smoked artichokes. If you must store them, the best way is in an airtight container or resealable bag. If you’re using a bag, make sure to remove as much air as possible. Place the smoked artichokes in the refrigerator, away from any raw produce. Your artichokes are safe to eat for the next two days, but because they are perishable, it is best to eat them the next day.

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