• 3/4 lb Scallops, bay, washed
• 1 c Bread crumbs, fresh, fine
• 3 tb Parsley, fresh, minced
• 1/2 ts Tarragon, dried
• 1/4 c Celery, minced
• 2 Garlic, cloves, minced
• 28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing 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.