Cut off stems of artichokes and set aside. Cut off top of artichoke leaves, creating a flat top. Cut thorns off top of each leaf on artichoke. Gently stretch artichoke from inside to create hole for stuffing. Cut away little purple/white thorny leaves in center. Peel away outer skin of stems so that it is fresh all around. Chop stems into small cubes for stuffing.

In a large bowl drizzle olive oil over bread cubes until they're moist. Add salt & pepper, chopped onion and garlic, sliced olives and chopped stems. Work together with hands. Check olive oil content by squeezing stuffing into a ball in your hand. If it sticks together, there's enough oil, if not, add more. Stuff mixture tightly into center of artichokes -- as tightly as possible.

In a large stove top pot (ie. Dutch Oven) add water half way up artichokes. Artichokes should be firmly together in pan. Add salt and 1 1/2 cups of extra virgin olive oil to water. Make certain water is high enough but not beyond half way. Bring water to a slow boil in covered pot. Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approx. 3 hours. When outside leaves are tender they're done. Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork. Serve with a little bit of broth in bottom of bowl.

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