Pour the oil into a large saucepan set on medium heat, add the red pepper flakes and cook for one minute.
Add the garlic and cook for about one more minute stirring well.
Now add the onion and parsley, reduce the heat to medium-low and cook for three minutes. Add the artichokes hearts and cook stirring for one more minute. Add the peppers and cook, stirring well for another two minutes.
Increase the heat to high, add the wine and reduce by half, stirring well about three more minutes.
Add the chicken stock and bring it to a boil then reduce the heat to a simmer and cook for about 20 minutes. For the last ten minutes of the braising do it completely uncovered. Add the parsley and stir well.
Add salt and pepper to taste.
For a fancier version of this dish, once the heat has been turned off, add some optional butter to the artichoke mixture and stir well before serving.
4 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
4 garlic cloves, sliced thick
2 onions, coarsely diced
4 artichokes hearts, cleaned and cut into one inch pieces
4 bell peppers, preferably red orange or yellow
½ teaspoon salt
1 cup white wine or sparkling wine
1½ cups chicken stock
2 tablespoons fresh parsley, chopped
2 tablespoons unsalted butter (optional)