Woodfire Smoked Italian Stuffed Artichokes

Trim the artichokes by cutting off the stem, removing tough outer leaves, trimming the leaf tips, and cutting off the top portion.
2 large Artichokes
Open the leaves gently and remove the fuzzy choke from the center.
2 large Artichokes
Rinse the artichokes and allow them to drain.
2 large Artichokes
Mix the breadcrumbs, Parmesan, Pecorino Romano, garlic, parsley, lemon zest, red pepper flakes, salt, and pepper.
1 cup Italian breadcrumbs, ½ cup Parmesan cheese, ¼ cup Pecorino Romano cheese, 3 to 4 cloves Garlic, 3 tablespoons Dried parsley, 1 Lemon, Red pepper flakes, Salt and black pepper
Add olive oil to the breadcrumb mixture until it is moist and holds together but is not wet.
⅓ cup Extra virgin olive oil
Stuff the breadcrumb mixture between the leaves and into the center of each artichoke.
2 large Artichokes, 1 cup Italian breadcrumbs, ½ cup Parmesan cheese, ¼ cup Pecorino Romano cheese, 3 to 4 cloves Garlic, 3 tablespoons Dried parsley, 1 Lemon, Red pepper flakes, ⅓ cup Extra virgin olive oil, Salt and black pepper

Add water and white wine to the bottom of a small baking dish. Chop the lemon and put it under the artichokes.
1 Lemon, ½ cup Water, ½ cup Sherry cooking wine
Place the stuffed artichokes into a small oven safe baking dish.
2 large Artichokes
Drizzle the tops with additional olive oil.
⅓ cup Extra virgin olive oil
Cook in the Ninja Woodfire uncovered using Smoke mode at 225°F (107°C) for 35 minutes.
Cover tightly with foil.
Increase the temperature to 350°F (177°C) and cook until you can easily pull out a leaf. Check every 30 minutes.
Once a leaf pulls out easily, remove the cover and cook for an additional 10 minutes to crisp the top.