With large stainless-steel knife, cut off stem end of each artichoke flush with base so that artichokes will stand upright; remove and discard center leaves and choke.  With scissors, trim 1" from the top of each leaf. In food processor or blender, grind croutons into coarse crumbs. Preheat oven to 400ºF. In medium bowl, combine crouton crumbs, 1/2 cup of the broth, 2 tablespoons of the juice, the parsley and garlic; stir to mix well. Spoon one-fourth of the bread mixture into the heart of each artichoke. In large nonstick skillet, combine the remaining 1 1/2 cups broth and the remaining 1/4 cup juice; bring to a simmer and remove from heat.  Arrange stuffed artichokes upright in skillet; cover with foil. Bake 40-45 minutes, or until artichokes are tender. To serve, spoon pan juices evenly over each artichoke. Makes 4 servings