Packed with oysters, Parmesan and herbs, these stuffed artichokes make a spectacular meal along with a fresh salad. Cooking the artichokes first softens the leaves so they're easier to stuff.
Make Ahead Tip: Prepare stuffing (Steps 1-2), omit egg; cook artichokes and remove chokes (Steps 3-6); cover and refrigerate stuffing, artichokes & cooking liquid separately up to 1 day. Stir egg into filling just before stuffing artichokes.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
1 starch, 5 vegetable, 2 lean meat, 2 fat