Sunday Supper: Warm Artichoke Dip With Parmesan Crust

Serves 6.

Note: Use that grill for more than the traditional burger and brats, as with this smoked version of the traditional appetizer. You will need apple wood chips and an 8-inch cast-iron skillet. From "Weber's New American Barbecue," by Jamie Purviance.

• 1 (14-oz.) can whole artichoke hearts packed in water, rinsed and drained, patted dry

• 3/4 c. mayonnaise

• 6 oz. cream cheese, softened

• 4 oz. mozzarella cheese, grated

• 1 (4 oz.) can chopped mild green chile peppers

• 2 tsp. minced garlic

• 1 tsp. mustard powder

• 1/4 tsp. hot pepper sauce

• 1/4 tsp. freshly ground black pepper

• Unsalted butter

• Grilled baguette slices or crisp flat bread

Directions

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for direct and indirect cooking over medium-high heat (400 to 450 degrees).

Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct medium-high heat, with the lid closed, until warmed through, 3 to 5 minutes, turning once. Remove from the grill and roughly chop.