In large bowl, shred the crustless bread until you have small fluffy pieces. Add garlic, cheese, parsley, salt and pepper. Toss bread and seasoning mixture together until combined, then add oil. Toss mixture together again and set aside.
Taking each artichoke, cut off the stem, trim the tips, then run under cold water. Turn and shake each artichokes upside down to drain water.
Spread artichokes open and divide bread mixture between them. Be sure to put some between the outer leaves.
Fill a large saucepot with 4 inches of water. Insert a steamer rack above the water, place the stuffed artichokes on rack, then cover. Turn stove on high. Once water starts boiling, lower the temperature to simmer. Cook for 1 hour 15 minutes, or until leaves are tender.