Drain and rinse a can of artichoke hearts. Pat them dry with a paper towel to remove excess moisture.

In a large bowl, combine one can of white beans with a drizzle of olive oil, salt, and pepper. Mash slightly for added creaminess while keeping some whole for texture.

Add chopped fresh herbs, diced red onion, and cherry tomatoes. Mix everything gently until well combined.

Heat a splash of olive oil in a skillet over medium-high heat. Sauté the artichokes for about 5-7 minutes until golden brown and crispy.

Fold the crispy artichokes into the bean mixture, mixing carefully to keep them intact. Serve immediately or let it chill in the fridge for 30 minutes.