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1
Arrange the artichokes in a large steaming basket, stem ends down.
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2
Set the basket in a large pot with 2 inches of water, cover and bring to a boil over high heat.
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3
Reduce the heat to moderate and steam the artichokes until tender when pierced with a knife, about 25 minutes.
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4
Transfer to a platter.
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5
When cool enough to handle, remove the artichoke leaves.
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6
Using a teaspoon, scrape out the hairy chokes.
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7
Cut each artichoke bottom into 7 slices, then cut the large center slices in half.
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8
In a large nonreactive skillet, warm 1 tablespoon of the olive oil over moderate heat.
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9
Add the garlic and cook until fragrant, about 1 minute.
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10
Add the artichoke slices, season with salt and pepper and cook, stirring, until lightly browned, about 4 minutes.
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11
Add the lemon juice and oregano and stir gently.
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12
Remove from the heat and add the remaining 1 tablespoon olive oil.
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13
In a large bowl, mix the bread crumbs with the Parmesan, parsley, 3/4 teaspoon salt, 1/4 teaspoon pepper and the butter.
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14
Preheat the oven to 450.
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15
Set the oysters in their shells on large baking sheets, fitting them snugly to prevent tilting.
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16
Put 1 artichoke slice and a pinch of the cooked garlic on each oyster, drizzle with olive oil and mound a scant 2 tablespoons of the bread crumbs on top.
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17
Roast the oysters in the upper third of the oven for about 10 minutes, or until golden brown and bubbling.
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18
Meanwhile, cover serving platters with a layer of kosher salt.
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19
Sprinkle the roasted oysters with paprika and set them on the salt.
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20
Serve immediately, with lemon wedges and hot sauce.
