Peel and mince the garlic.
Pick the parsley leaves and slice. Discard the stalks.
Cut the cherry tomatoes into half.
Drain the artichoke hearts from the brine or oil. Cut in half, if necessary.
Pour olive oil into a frying pan and turn the heat to medium. When the oil is hot, sear off the artichokes so that they get nice and brown. Season with salt and pepper and set aside until needed.
In the same pan, heat some more olive oil, and add garlic and keep stirring for about 2 minutes. If the garlic browns too quickly turn down the heat.
Mix in the chopped tomatoes and keep stirring for 2 minutes. Add the wine and simmer for more 3-4 minutes.
Finally add the artichoke hearts and cook for no longer than 3-4 minutes.
Add pepper and salt to taste.
Garnish with chopped parsley and a slice of lemon. Sprinkle with some paprika.
«There are two types of artichoke hearts available in shops: either packed in oil or in brine. The ones packed in oil will be more flavourful, but are a bit more expensive. Artichokes in brine may be a little more bland, but this sauce makes up for it»