In a large frying pan, heat the oil over medium heat. Add the onion and saute until lightly brown, three to five minutes. Add the garlic and saute another minute until fragrant. 

Add the diced kishka and stir frequently to help break down the kishka. Pour in the can of tomatoes along with the broth and deglaze the pan. 

Stir in the capers, olives lemon juice and vinegar. The mixture will become an almost uniform thick sauce. Season with salt and pepper to taste.

Spoon into a large bowl and top with halved artichoke hearts, capers, olives and a drizzle of olive oil. Serve warm with white wine, warm crusty bread, and good conversation.