Artichokes Provencal

8 oz chopped onion
3 cloves garlic, chopped
1 tbsp olive oil
1 cup white wine
1 lb chopped tomatoes
18 oz frozen artichoke hearts
3 tbsp water
zest of half a lemon
juice of one lemon
6 oz chopped olives
2 oz basil
2 tbsp capers
1 lb calamari fillets
Italian bread, toasted
Shaved Parmesan

Cook 8 oz chopped onion, 3 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1 cup white wine and reduce by half. Add 1 lb chopped tomatoes, 18 oz frozen artichoke hearts, 3 tablespoons water, zest of half a lemon and juice of one lemon, and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in 6 oz chopped olives, 2 oz basil, 2 tbsp capers and salt and pepper. Oil and season 1lb calamari fillets, then grill 2-3 min per side. Cut into strips. Serve mix over toasted Italian bread slices (bruschetta style) and lay calamari strips on top. Finish off with shaved curls of Parmesan.