Begin by selecting fresh artichokes, rinse them under cold water, and trim the pointed tips of the leaves. Snip off the thorny tips and remove the stem for stability.

Fill a pot with two inches of water and place the artichokes in a steamer basket. Cover and steam for 25-30 minutes until outer leaves can be easily pulled off.

In a large mixing bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, and melted butter. Mix until slightly moist.

Once the artichokes are steamed and cooled slightly, gently pull apart the leaves and scoop the breadcrumb mixture into each artichoke.

Preheat your oven to 375°F (190°C). Place stuffed artichokes in a baking dish, drizzle with melted butter, and bake for 15-20 minutes until golden brown.

Remove from the oven and let cool for a few minutes. Arrange on a platter and garnish with chopped herbs before serving.