n n Thinly slice 2 cloves of garlic, finely dice 1/2 of an onion, drain a jar of artichoke hearts in brine and cut them in half, reserve 1 cup of the cut artichoke hearts, pat dry 1 whole cleaned cuttlefish and drizzle it extra virgin Spanish olive oil and rub it all over the cuttlefish and season it with the sea saltn n Heat a medium sized non-stick frying pan with a medium-high heat, once the pan get´s hot add the cuttlefish into the pan and cook for 90 seconds per side, then remove it from the pan and set it aside covered with foil papern n Using the same pan with the same heat add 2 tablespoons of extra virgin Spanish olive into the pan and immediately add the slices of garlic and the diced onions, mix them around with the oil and scrape anything that was left over from the cuttlefish, about 1 minute later add the 1 cup of cut artichoke hearts, then season everything with sea salt and freshly cracked black pepper and mix everything together, after cooking the artichoke hearts for 3 minutes add a 1/4 cup of white wine and a squeeze of fresh lemon juice, 2 minutes after adding the wine add the cuttlefish back into the pan along with 6 cherry tomatoes and lower the fire to a low heat, let it simmer for 3 to 4 minutesn n Transfer everything in the pan into a plate and garnish with freshly chopped parsleynn