Crumble toasted bread in a food processor and set aside.

Chop garlic, anchovies, and olives.

In a bowl, mix the crumbled bread with the chopped garlic, anchovies, and olives.

Add capers and pepper to taste, being mindful of the salt content from the anchovies.

Drizzle olive oil into the mixture until it becomes moist and easy to handle.

Prepare the artichokes by removing tough outer leaves and creating a cavity for the stuffing.

Stuff each artichoke generously with the breadcrumb mixture.

Arrange the stuffed artichokes in a baking dish.

Drizzle olive oil over the stuffed artichokes.

Bake in a preheated oven at 375°F (190°C) for approximately 30 minutes, or until the artichokes are tender and the stuffing is golden brown.