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Drain and rinse the artichoke hearts. Halve them with a knife and pat them with a paper towel so they are mostly dry.
Set a large sauté pan over medium heat. Add 1 tablespoon of avocado oil, or enough to coat the surface.
Sear the artichoke hearts cut-side-down for 4-5 minutes, or until they easily release from the pan and are darkly charred.
While the artichoke hearts are searing, drain and rinse the butter beans.
In a liquid measuring cup, add ⅓ cup of harissa, 1 tablespoon soy sauce and 2 tablespoons brown sugar. Whisk together with 1 cup of cool water.
When the artichoke hearts are nicely charred, give them a shake around to loosen them from the pan. Pour in the harissa broth and add the beans. Stir to combine.
Bring this to a simmer and let the mixture simmer for 9-10 minutes or until reduced by half. The mixture should look nicely glossy and still a bit saucy.
Top with the torn tender herbs and serve immediately, either with steamed rice or toast.