It’s worth keeping frozen or canned artichoke hearts in your pantry year-round. Not only do they taste great, they’re also a terrific standby when you need a quick meal. Don’t be tempted to use... artichokes that are under oil for this recipe, which have been cooked and flavored in order to eat on their own as an appetizer or snack. Instead, opt for artichoke hearts that have been previously cooked and frozen, or canned and stored in a simple brine.
Place a medium-sized sauté pan over medium heat and add olive oil. Add artichokes and red peppers to pan. Season with cayenne pepper, garlic, salt, and pepper. Cook for about 10 minutes, until peppers are soft.
In a small bowl combine yogurt, lime juice and cilantro. Season with salt and pepper.
Wrap tortillas in a clean, slightly damp kitchen towel and warm in microwave for 20 seconds.
Assemble tacos by layering artichoke mixture onto warm tortillas. Top with Greek yogurt sauce and serve immediately. Artichoke-pepper mixture can be stored in the fridge for up to a week.