6 artichoke bottoms

3 tablespoons Tuscanini Olive Oil

juice of 1/2 a lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)

1/4 onion, diced

1 cup water

1 cup dry white wine, such as Tuscanini White Cooking Wine

1 tablespoon Tuscanini Lemon Juice

1/2 teaspoon minced garlic

1 tomato, diced

salt, to taste

pepper, to taste

chopped fresh parsley, for cooking, plus additional for garnish