Cut the artichokes’ stems completely, so that the artichokes can sit up straight.  Remove the outer most layer i.e. the hardest leaves.  If your artichokes have thorns, cut off the end of their leaves.

Wash the artichokes and bang them lightly on the benchtop with the opening facing down, so that the leaves slightly loosen up and open.  This will make it easier to fill.

Put the artichokes, upright, in a sauce pan.

In a bowl, mix together the grated Pecorino Romano, breadcrumbs, chopped parsley, garlic and salt.

Divide this mixture among the artichokes, and using your fingers, put it inside the leaves so it is evenly distributed.

Drizzle the top of the artichokes with extra virgin olive oil.

Pour some water in the saucepan (but make sure not to wet the top of the artichokes or the filling will go all soggy), up until it reaches ⅓ of the height of the artichokes (you may need to add a little more if your artichokes take a bit longer to cook).

Cook on a low flame, covered, for about 20 to 30 minutes, depending on the artichokes you are using.  To make sure they are cooked, pull one of the external leaves, if it comes out easily, they are cooked.

Serve, warm or at room temperature, with their cooking juices.