Dominic's Stuffed Artichokes

6  servings		whole artichokes
3  slices		Italian bread, cubed
1		clove garlic, minced
1/8  cup		chopped fresh parsley
1/4  cup		grated Romano cheese
1/2  teaspoon		dried oregano
5  tablespoons		vegetable oil, divided
1		salt and pepper to taste

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1.Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2.In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3.Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4.Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.