Easy Jarred Artichoke Heartswith Spicy Tomato Sauce

Drain and rinse the jarred artichoke hearts, then pat them dry with paper towels and reshape them.

Thinly slice 4‑5 garlic cloves and dice half an onion.

Thinly slice one Spanish pepper, removing the seeds.

Heat a non‑stick frying pan over medium‑high heat and add 2 tbsp extra virgin olive oil.

Add the diced onion, sliced garlic, and Spanish pepper; stir continuously and cook for about 2 minutes.

Add the artichoke hearts, season with sea salt and freshly cracked black pepper, and cook for about 3 minutes, stirring occasionally.

Reduce heat to low and stir in 0.5 cup tomato puree, a pinch of white sugar, a little sea salt, black pepper, and 0.25 tsp dried parsley.

Simmer the mixture for 3‑4 minutes until the sauce thickens and the flavors meld.

Transfer to a plate and garnish with chopped fresh parsley before serving.