They're comforting when served warm, and refreshing when served cold, perfect for any weather, any time of the year!
Drain canned artichoke hearts by placing them bud-side down in a strainer, or resting on paper towels.
Split red chili pepper down the middle, leaving it in one piece. Remove the seeds. Roughly chop parsley and set both aside.
Heat butter in a skillet along with olive oil. Once melted, add artichoke hearts.
Cook 6-7 minutes. Once browned, add garlic, tomatoes, pepper, and olive oil. Lower to medium heat and stir often.
Once the tomatoes soften and the garlic browns, turn off the heat. Sprinkle with salt and pepper. Stir to incorporate.
Top with parsley, and your roasted artichoke hearts are ready to enjoy!