1. In a medium sauté pan cook minced garlic in oil and butter over moderate heat,
stirring until fragrant, about 1 minute.
2. Add artichokes and sauté until heated through, about 3 minutes.
3. Cut peppers into 3/4-inch strips and fold in. Sauté for 2-3 minutes. Remove from heat.
4. Add lemon juice and olives. Season to taste with sea salt and pepper. Mix in parsley.
Serve at room temperature.