Breading:
4 cups Italian seasoned breadcrumbs
¼ cup grated Parmesan cheese
¼ cup fresh parsley, finely chopped
4 garlic cloves, minced
¼ cup olive oil
2 teaspoons kosher salt
2 teaspoon black pepper

Directions:
Preheat oven to 350 degrees.

Rinse the artichokes under cold water for two minutes, dry with paper towels. Use a sharp knife to cut the stems off each artichoke, close to its base and as flat as possible so that the artichoke will stand upright in a baking dish.

Next, cut the top half-inch off each artichoke, and then use a scissors to trim the thorny tip off each leaf.

In a large bowl, mix all the breading ingredients together until well combined. To stuff the artichoke, pull each leaf back to open and stuff evenly with breadcrumb mixture. Lower leaves are larger and will require more breadcrumbs than those at the top.

Once done, generously drizzle the top of each artichoke with extra virgin olive oil and transfer to a baking dish. Fill dish with a half-inch of water and cover entire dish with tin foil, fastening tightly so that the steam does not escape.

Bake in the oven for one hour, until the leaves have softened and the breadcrumbs are a rich, golden brown.

To eat, peel the leaves off, scooping out the breadcrumbs at the same time, and scrape the flesh with your teeth. Once all the leaves have been eaten, remove the hairs (choke) and scoop out the heart, if desired.