Preheat the oven to 375°F (190°C).

Prepare the artichokes by cutting off the top third and the stem. Remove the tough outer leaves and trim the sharp tips from the remaining leaves. Using a spoon, scoop out the choke from the center of each artichoke. Place the prepared artichokes in a large pot of boiling water and cook for 15 minutes or until the leaves are tender. Remove the artichokes from the pot and let them cool slightly.

In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix well to combine.

Stuff the breadcrumb mixture into the center of each artichoke, making sure to get some between the leaves as well.

Place the stuffed artichokes in a baking dish and drizzle with olive oil. Bake in the preheated oven for 45 minutes or until the breadcrumbs are golden brown and the artichokes are tender.

While the artichokes are baking, cook the shrimp in a separate pan until pink and cooked through.

Serve the baked stuffed artichokes with the cooked shrimp. Enjoy!