Drain a jar of small artichoke hearts and rinse them under cold running water, pat them dry with paper towels and set aside, thinly slice 5 cloves of garlic, finely dice ½ of an onion and thinly slice 1 hot pepper (I used a Spanish pepper)

Heat a non-stick frying pan with a medium-heat and add 2 tablespoons of extra virgin Spainish olive oil, about a minute after adding the olive oil add the diced onions, sliced garlic and sliced peppers and mix with the oil, mix continuously and cook for about 2 minutes, then add the artichoke hearts, season with sea salt and freshly cracked black pepper and mix everything together, mix occasionally for about 3 minutes

Lower the fire to a LOW heat and add a ½ cup of tomato puree and season again with sea salt, freshly cracked black pepper, a pinch of white sugar and a ¼ teaspoon of dried parsley and mix everything together until well combined, simmer for 4 minutes

Transfer everything into a plate and garnish with freshly chopped parsley