Rinse the artichokes with water.

Cut a sliver off of the stems and a little off the tops of the artichokes.

Pull off some of the outer leaves and carve off the remaining bases of the

leaves, so it is smooth.

Cut them in half and remove a little from the center so you have almost bowl-like artichokes.

Arrange them heart-side-up in the skillet.

With a knife, cut ½ cup of parsley at a diagonal angle so your stems are still in tact but the leaves fall off easily.

Add the parsley into a bowl along with ½ cup breadcrumbs, ¼ cup parmesan cheese, and 3 cloves of minced garlic. Stir ingredients together.

Add ¼ cup olive oil to artichokes.

Sprinkle the dry breadcrumb mixture over the artichokes, and add a drizzle of olive oil to top it off.

Bake for 25 minutes in a 400 degree oven.