Cut baguette in half lengthwise. Carefully remove soft bread in center with your fingers and discard or set aside for some other use. Set bread shells on oiled baking sheet and set aside.
Drain artichokes; chop and set aside. In small skillet, cook onion and garlic in oil just until onion is tender but not brown. Remove from heat; stir in chopped artichoke hearts. Let stand.
In medium bowl, combine eggs, cheese, cornmeal, Worcestershire sauce, and seasonings; mix well. Stir in artichoke mixture; divide and spoon into bread shells. Sprinkle Parmesan over all.
Bake at 350°F for 15 to 20 minutes or until the edges are lightly brown and tops are golden. Cut crosswise into 1-inch slices. Serve warm.