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