Combine vinegar and oil, in a container witha lid, for at least one hour in advance. Shake throughly before using. May be made up to twenty four hours in advance.
Cut off top third of artichokes and trim stems. Snip all remaining leaf tips.
Steak artichokes for 25-30 minutes, or until hearts feel tender when pierced. Chill thoroughly.
Combine bread crumbs, minced parsley, fresh herbs and ground pepper. Set aside.
Carefully spread open the leaves of each chilled artichoke to expose the furry center (the choke). Scrape away the fur leaving the heart intact.
Divide bread crumb mixture between the artichokes- filling the center and spaces beatween leaves. Pour half the vinaigrette dressing over each stuffed artichoke to thoroughly moisten the bread crumb mixture. Let stand 30 minutes. Top with chopped tomatoes before serving.