Sun-Dried Tomato & Feta Stuffed Artichokes
Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.
Make Ahead Tip: Cover and refrigerate stuffing (Step 2) for up to 1 day. Prep and stuff artichokes (Steps 3-4) up to 1 hour ahead.
Note: We like Ian's brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.
2 starch, 1 vegetable, 1 medium fat meat, 2 1/2 fat