Roasted Artichoke Hearts Provencal

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1 pound frozen artichoke hearts, thawed

2 tablespoons pitted kalamata olives 

1 tablespoon capers 

2 strips orange zest (removed with a vegetable peeler)

2 Roma tomatoes, quartered lengthwise 

1 clove garlic, finely chopped 

3 tablespoons dry white wine 

3 tablespoons extra-virgin olive oil, plus more for drizzling 

Kosher salt and freshly ground black pepper 

1/4 cup torn fresh basil leaves