Wash the artichokes and cut off the ends of the stems. Plunge them in boiling water, cover and cook until tender, about 25 mn. (If the leaves can be pulled easily, it's done.)
Fry the bread and whole garlic cloves in olive oil over medium heat, until brown all over. Drain on a paper towel.
Place the bread and garlic in a food processor, add the vinegar, parsley and olive oil. Blend until you obtain a creamy sauce. (Add a little olive oil if it's not creamy enough).
Once the artichokes are cooked, drain and let cool. Then pull off all the leaves, to be eaten with vinaigrette as appetizer, as described here.
Carefully pull off the "fur" to get to the bottom... of the artichoke ;-)
Scoop some parsley mixture in the artichoke bottom and serve at room temperature.