Mediterranean Stew with Squid, Artichokes and Olives - Just Fish/Seafood Recipes

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Mediterranean Stew with Squid, Artichokes and Olives

2 lb Cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole
1/4 c Plus 2 tablespoons olive oil
1 sm Onion, finely chopped
10 Cloves garlic, cut into very thin slices
1 ts Fresh thyme or 1/2 teaspoon dried
3 c Canned imported tomatoes, coarsely chopped and drained
1 c Dry white wine
12 Baby artichokes or 4 large artichokes
1 Lemon, juice of
15 Pearl onions, peeled
Salt and pepper
1/2 c Pitted and halved nicoise olives
2 tb Finely chopped parsley

Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a large heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion until translucent. Add the garlic and thyme and cook for 1 minute. Add the squid and cook for 2 m inutes. Add the tomatoes and wine and bring the mixture to a simmer. 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