How To make Mediterranean Stew with Squid, Artichokes and Olives

2 pounds cleaned squid

bodies cut into
:

1/4-inch rings and

tentacles left whole 1/4 cup plus 2 tablespoons olive oil
1 small onion :

finely chopped
10 cloves garlic

cut into very thin
:

slices 1 teaspoon fresh thyme or 1/2 teaspoon dried
3 cups canned imported tomatoes

coarsely chopped
:

and drained 1 cup dry white wine
12 baby artichokes or 4 large artichokes
1 lemon

juice of
15 pearl onions :

peeled
salt and pepper 1/2 cup pitted and halved nicoise olives
2 tablespoons finely chopped parsley
Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a la rge heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion u ntil 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 p ot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour