remove tentacles from the body of the squid. chop up the tentacles and place in a bowl. Add the bread soaked in heavy cream, chopped parsley and chopped garlic. Season with salt and pepper. Stuff each calamari with this mixture.
place on parchment paper on a baking sheet dusted with breadcrumbs. Drizzle with 1 tablespoon of oil and bake for 30 minutes at 350°f or until completely cooked through.
clean artichokes and cut into wedges. Sauté with 1 tablespoon of olive oil, season with salt and pepper.
add the peeled grape tomatoes during the last two minutes and sauté over high heat.
remove calamari from the oven and let sit five minutes before serving with the artichokes. Drizzle with additional oil if desired.