Prepare the Ingredients: Start by draining and chopping the artichoke hearts. Finely chop the onion, mince the garlic, and dice the bell pepper.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and bell pepper. Sauté for about 5 minutes, or until the onions become translucent.

Add Garlic: Stir in the minced garlic and continue to sauté for an additional 1-2 minutes, until fragrant.

Incorporate Artichokes and Tomatoes: Add the chopped artichoke hearts to the skillet along with the can of diced tomatoes (with their juices). Stir well to combine all the ingredients.

Season the Ragu: Sprinkle in the dried oregano, dried basil, red pepper flakes (if using), and season with salt and black pepper to taste. Stir to incorporate all the flavors.

Simmer: Reduce the heat to low and let the ragu simmer for about 15-20 minutes, stirring occasionally, until the mixture thickens slightly and the flavors meld together.

Serve: Once the ragu is ready, remove it from heat. Serve warm, garnished with freshly chopped parsley and grated Parmesan cheese if desired. This ragu pairs beautifully with pasta, polenta, or crusty bread.