Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Scallops, bay, washed |
| 1 cup | Bread crumbs, fresh, fine |
| 3 tablespoons | Parsley, fresh, minced |
| ½ teaspoon | Tarragon, dried |
| ¼ cup | Celery, minced |
| 2 \N | Garlic, cloves, minced |
| 28 ounces | Artichoke bottoms, drained |
| \N \N | (2-14 oz cans) |
| \N \N | Oil, canola, for brushing |
| \N \N | On grill rack |
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill.
Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.