Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         scallops -- bay, washed
   1      cup           bread crumbs -- fresh, fine
   3      tablespoons   parsley -- fresh, minced
     1/2  teaspoon      tarragon -- dried
     1/4  cup           celery -- minced
   2                    garlic -- cloves, minced
  28      ounces        artichoke bottoms -- drained
                        (2-14 oz cans)
                        oil -- canola, for
                        -- brushing
                        on grill rack

Preparation:

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.