1. Heat a large skillet over medium-high heat. Drizzle a tablespoon of olive oil on the bottom of the pan and add garlic and onions. Saute until tender.

2. Add the artichokes and tomatoes to the garlic and onions. Sprinkle lightly with salt and pepper, then saute 3-4 minutes, until heated through. Remove mixture to a bowl and set aside.

3. Place the skillet back on the burner (still on medium-high heat), and drizzle remaining olive oil across the pan. Rub each tilapia fillet lightly with blackening seasoning (to your taste) and add to the pan. Cook for 3 minutes, and then turn each piece over gently. Add the tomato/artichoke mixture back to the pan, the splash of white wine, and cover with a lid. Let the mixture cook for 2 minutes (the tilapia should be cooked through at this point).

4. Serve with fresh steamed vegetables and yellow rice. Enjoy!