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1
Thoroughly rinse and dry the squid rings and tentacles on cloth towels.
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2
In a large heavy pot heat 2 tablespoons olive oil over moderate heat.
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3
Cook the onion until translucent.
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4
Add the garlic and thyme and cook for 1 minute.
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5
Add the squid and cook for 2 minutes.
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6
Add the tomatoes and wine and bring the mixture to a simmer.
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7
Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour.
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8
While the squid is cooking, cut the top 2/3 off the artichokes, trim the dark leaves off the bottoms and sides, and put the artichokes in a non-aluminum pot with lemon juice, a tablespoon of olive oil and enough water to cover generously.
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9
Simmer the artichokes until they are just tender when poked through the bottom with a knife, about 15 minutes for baby artichokes or 30 minutes for large artichokes.
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10
Drain and let cool.
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11
If you're using large artichokes, carefully pull out the choke with a tablespoon and cut the artichoke bottoms into 5 wedges each.
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12
Trimmed baby artichokes can be left whole or cut in half.
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13
Toss the cooked artichoke bottoms or baby artichokes in a tablespoon of olive oil with salt and pepper.
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14
Put the pearl onions and remaining olive oil in a small pot just large enough to hold the onions in a single layer.
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15
Add enough water to come halfway up the onions, partially cover the pot, and simmer the onions for about 15 minutes, until all the water evaporates and leaves them with a light glaze.
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16
Uncover the squid and, if necessary, boil the liquid until slightly thickened.
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17
Add the artichokes and pearl onions, stirring to combine.
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18
Season with salt and pepper to taste.
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19
Stir in the olives and the chopped parsley.
