Drain the canned artichoke hearts in a colander and gently press to remove excess liquid. Pat them dry with paper towels to ensure they brown and absorb the dressing better.

Halve or quarter

If the artichoke hearts are whole or large, halve or quarter them so pieces are roughly 1–1.5 inches — uniform pieces cook and dress evenly.

Heat oil and sauté garlic

Warm a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil. Once shimmering (about 1 minute), add the minced garlic and sauté 30–45 seconds until fragrant but not browned to avoid bitterness.

Cook artichoke hearts

Add the prepared artichoke hearts to the skillet in a single layer. Cook without moving for 2–3 minutes to get a light golden sear, then stir and cook another 2–3 minutes until all sides have some color.

Add seasoning

Sprinkle the red pepper flakes, salt, and black pepper over the artichokes. Toss to coat and cook 30 seconds to let the spices bloom in the oil.

Finish with lemon, parsley, and Parmesan

Remove the skillet from heat. Add the lemon juice, chopped parsley, and 3 tablespoons grated Parmesan. Toss gently to combine; the residual heat will melt the cheese slightly and create a glossy finish.

Adjust seasoning

Taste and adjust salt, pepper, or lemon as desired. If the artichokes are too dry, add up to 1 additional teaspoon olive oil. If you want more acidity, add another 1/2 tablespoon lemon juice.

Serving

Transfer the warm artichoke hearts to a serving plate. Sprinkle additional grated Parmesan and chopped parsley if desired. Serve with toasted baguette slices or crostini and lemon wedges on the side for squeezing.

For a warm appetizer: place artichokes in a small oven-safe dish, top with extra Parmesan, and broil 1–2 minutes until cheese is bubbling and golden — watch carefully to prevent burning.

Leftovers: store cooled artichokes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of olive oil or lemon juice if they seem dry.