Warm the olive oil in a heavy bottom frying pan over medium-high heat. Add the garlic and cook for one minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about three minutes. Add the chicken stock and wine and simmer for three minutes. Transfer the artichoke mixture to a 2L baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the breadcrumbs. Bake until the top is golden, about 10 minutes.