Bone-in chicken quarters (drumsticks, thighs, and wings work well)
Traeger chicken rub
Salt and pepper
BBQ sauce
Artichokes
Directions
Preheat smoker to 300-325 degrees.
Pat chicken dry with paper towels. Season thoroughly on both sides with salt, pepper, and Traeger chicken rub (or preferred seasoning)
Place chicken in the smoker. After 30 minutes, baste chicken with bbq sauce. Cook another 30-45 minutes until thermometer reads 170 F.
While chicken is cooking, prepare the artichokes. Trim the stem all the way to the base of the artichoke and cut 1/4 inch off the tops of the artichokes. Using a pot big enough to steam your artichokes, add enough water to cover the bottom by an inch. Place artichokes upside down into the water (stem side up). You may salt the water and add a squeeze of lemon or garlic clove for additional flavor. Steam artichokes for about 40 minutes. Test a leaf for doneness.
Once steamed, let artichokes cool enough to handle. With a sharp knife cut artichoke in half lengthwise. Scoop out the choke (hairs attached to the heart and the sharp innermost leaves.
Brush artichoke halves with olive oil and season with salt and pepper. Place in the smoker with the chicken for the last 20 minutes of cook time. Serve with mayonnaise, aioli, or preferred dipping sauce.
