Soak the wood chips in water for at least 30 minutes.
Prepare the grill for indirect cooking over medium–high heat (200°C to 230°C).
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct heat, with the lid closed, until warmed through, 3 to 5 minutes, turning once. Remove from the grill and roughly chop.
Combine the mayonnaise, cream cheese, mozzarella, chile peppers, sour cream, garlic, mustard powder, hot sauce and pepper. Using a wooden spoon, smash the cream cheese against the inside of the bowl into a paste and then stir the mixture until smooth. Stir in the artichoke hearts.
Related Grill Skills
Lightly grease the inside of a 20 centimetre cast-iron skillet with butter. Transfer the artichoke mixture to the prepared skillet and then top evenly with the Parmigiano-Reggiano® cheese. Cook over indirect medium–high heat, with the lid closed, until browned and bubbling on the surface, 20 to 25 minutes. Cool for 10 minutes before serving with grilled baguette slices or crisp flatbread.