Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.

In a medium bowl, combine bread crumbs, garlic, parsley, cheese, oregano, salt and pepper to taste; mix well. Drizzle in olive oil, mixing until a thick paste is formed.

Press about an equal amount of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or casserole. Add enough water to reach half way up artichokes and add 2 tablespoons of olive oil.

Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.