Rinse artichokes well and tug leaves to loosen slightly for stuffing.
Trim off stems so artichokes will sit upright.
Trim off the pointed tips of each leaf using a knife or scissors.
Place prepared artichokes in a baking dish.
In a large bowl combine bread crumbs, cheese, parsley, minced garlic, salt, and pepper
Add the oil until the crumb mixture is moistened enough to stick together.
Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Fill each artichoke until you are out of stuffing.
Fill the bottom of the baking pan with 1/2 to 1 inch of water.
Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy-duty foil.
Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave come off easily when pulled.
Serve while hot!