Use canned or vaccum-sealed artichoke hearts. I have used grilled ones from a company called Monterey Farms out of California. These can be found in the produce section of some super markets.
Ingredients
½ cup virgin olive oil
2 tablespoons non-dairy spread like Earth Balance
1 bulb garlic, peeled and minced
10 cherry tomatoes cut in half
2 tablespoon dry white wine
1 can or 1 package of artichoke hearts (about 2 cups)
Freshly cracked pepper
Sea salt
Instructions
Add olive oil and non-dairy spread into a skillet and turn heat to medium
Add garlic and cook stirring often for 2 minutes. If garlic is turning brown too quickly turn heat to low
Add tomatoes and cook stirring for 2 minutes
Add wine and cook down for 2 minutes
Add artichoke hearts and cook for 5 minutes.
Add pepper and salt to taste
Garnish with rosemary sprig (optional)
Serve
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2014/01/02/artichokes-al-ajillo/