Starting with the artichokes, remove the top with a sharp knife. Trim the pointed ends of each leaf with a pair of kitchen shears. Trim the stem and using a peeler, remove the tough outer skin from the stem.
With your hands, work the artichoke leaves away from the center, exposing the inner tight leaves. Using a pointed spoon, or carefully with a sharp paring knife, remove the inner choke.
Rinse the artichoke with cold water and immediately rub lemon juice over the freshly cut exposed areas.
Meanwhile, brown the sausage in a skillet, crumbling as needed, until cooked through. Set aside to cool.
Preheat your smoker or grill for 375 degrees. Clean the grate and allow the smoker to come to temp.
Combine the cooked sausage and breadcrumbs in a bowl and season with salt and pepper.
Working carefully, but with force, push open the leaves and stuff the artichoke, working from the center out.
Place the artichokes in the smoker and spoon a tablespoon of butter over each.
Cover and cook for about an hour, until the bottoms are fork tender, spooning more butter over the artichokes every 20 minutes.
Remove and spoon remaining clarified butter over top and sprinkle immediately with the goat cheese crumbles to melt.
Whisk the mayo, sour cream, and juice from 1 lemon into a small bowl. Add 1 teaspoon of zest to the mix and season with salt and pepper. Sprinkle paprika on top.
When ready to serve, garnish with freshly minced parsley and serve with the whisked mayo mix.
Artichokes dry up quickly. They don't store easily either. Best to use as quickly as possible.