Stuffed Artichokes

• 6 large artichokes
• 1 12 cups olive oil, plus more for stuffing
• 1 loaf Italian bread, cubed
• salt and pepper (to taste)
• 1 12 tablespoons garlic powder
• 1 12 tablespoons onion powder
• 1 large onion, chopped
• 3 -4 garlic cloves, chopped
• 1 (16 ounce) can pitted black olives, chopped

1. Cut off stems of artichokes and set aside.
2. Cut off top of artichoke leaves, creating a flat top.
3. Cut thorns off top of each leaf on artichoke.
4. Gently stretch artichoke from inside to create hole for stuffing.
5. Cut away little purple/white thorny leaves in center.
6. Peel away outer skin of stems so that it is fresh all around.
7. Chop stems into small cubes for stuffing.
8. In a large bowl drizzle olive oil over bread cubes until they're moist.
9. Add salt & pepper, chopped onion and garlic, sliced olives and chopped stems.
10. Work together with hands.
11. Check olive oil content by squeezing stuffing into a ball in your hand.
12. If it sticks together, there's enough oil, if not, add more.
13. Stuff mixture tightly into center of artichokes -- as tightly as possible.
14. In a large stove top pot (ie.
15. Dutch Oven) add water half way up artichokes.
16. Artichokes should be firmly together in pan.
17. Add salt and 1 1/2 cups of extra virgin olive oil to water.
18. Make certain water is high enough but not beyond half way.
19. Bring water to a slow boil in covered pot.
20. Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approximately 3 hours.
21. When outside leaves are tender they're done.
22. Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork.
23. Serve with a little bit of broth in bottom of bowl.

artichokes, olive oil, italian bread, salt, garlic, onion powder, onion, garlic, black olives

Taken from www.food.com/recipe/stuffed-artichokes-261616 (may not work)