Drain canned or jarred artichoke hearts by placing them bud-side down in a strainer, or resting on paper towels.
1 can artichoke hearts
Halve grape tomatoes and mince garlic cloves.
12 grape tomatoes, 6 large garlic cloves
Split red chili pepper down the middle, leaving it in one piece. Remove the seeds for less spice. Roughly chop fresh parsley and set both aside.
1 small red chili pepper, Few sprigs fresh parsley to taste
Heat butter in a skillet along with half of your olive oil. Once the skillet heats and the butter melts, add artichoke hearts.
¼ cup olive oil, 1 tablespoon butter
Cook 6-7 minutes until the hearts begin to brown. Stir to brown on all sides. Once browned, add in minced garlic, halved tomatoes, the red chili pepper, and the remainder of your olive oil. Lower to cook over medium heat and stir often.
¼ cup olive oil
Once the tomatoes soften and the garlic browns, turn off the heat. Sprinkle with fine sea salt and freshly ground black pepper. Stir to incorporate.
Freshly ground black pepper to taste, Fine sea salt to taste
Top with parsley, and your roasted artichoke hearts are ready to enjoy!