Squeeze the juice of 3 lemon halves into a bowl and fill the bowl with water.
Trim off a few of the dark outer leaves from the artichokes then trim the stems up but leave them intact. Cut of about 1/2 inch off the top of the artichoke. Thinly slice about 1/8 inch thick, soaking them in lemon water as you work to prevent them from turning brown.
Heat EVOO in large skillet with a tight-fitting lid over medium to medium-high heat. Add onions and garlic, and sauté 5 minutes. Drain and dry the artichokes and add them to pan with bay leaves. Raise the heat a bit and season with salt and pepper. Lightly brown the artichokes then stir in wine and olives, and cover pan. Reduce heat to simmer and cook 10 minutes more until tender.