Artichoke hearts stuffed with onion marmalade and semi-confit tomatoes

Cut, peel and slice the onions; slice more than seems needed since they lose about two-thirds of their volume.

Cook the onions with olive oil, butter, fresh herbs and salt on high heat, 5 minutes.

Add ruby port, cover and let steam 20 minutes.

Uncover and continue cooking at least 40 minutes, stirring every so often, until half caramelized.

Cut tomatoes in half or quarters, season with olive oil, salt, pepper, sugar, crushed garlic, thyme, oregano and bay leaves.

Cook the tomatoes at 212F / 100C for 3 hours; skin, roughly chop and set aside.

Turn the artichokes: remove the green leaves with a very sharp knife, keeping the heart and some upper leaves; trim the stem to about 5 cm / 2 inches.

Peel the stem from tip down with a small paring knife to remove the tough fibrous skin.

Rub the heart with a lemon half, remove the choke and hold in lemon water until ready to cook.

Cook the artichokes in salted water about 15 minutes until fork tender; transfer to ice water.

Right before serving, saute the hearts in olive oil, butter, crushed garlic, herbs, salt and pepper.

In the same pan heat the onion marmalade and semi-confit tomatoes and stuff the artichoke hearts.