Yep, why not?
And then I added onion and olive. Since I used the mild canned Hatch chiles, this wasn't super-spicy. This has a lot of uses. Spread some cream cheese on crackers and top with a little of this. Use it as a filling for an omelet. Or mix it with pasta.
You could also chop it fine to make a spread.
Or, if you're me, just eat it with a fork.
Spicy Artichoke Salad
1 8.5-ounce can quartered artichoke hearts, drained.
1/2 small onion, cut in half, then cut in strips
1 4-ounce can mild chopped Hatch chiles
1/2 cup pitted kalamata or similar olives
1 tablespoon red wine vinegar
Heat the olive oil in a skillet on medium heat. Add the artichokes and onions. Cook, stirring as needed, until the onions just begin to soften - you don't want them cooked until soft, just until they lose the crispness.
Turn the heat off and add the olives, Hatch chiles and vinegar. Stir to combine. Pack into a pint canning jar or similar container. Cover and let cool, then refrigerate until chilled.
Serve cold or at room temperature.