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Finely CHOP the garlic clove and slice the cherry tomatoes into halves. Most of the time the canned artichoke hearts contain water, so you have to drain the can.
Then also slice the artichoke hearts into halves and set them aside.
HEAT olive oil in a medium-sized skillet on medium-high heat and saute the chopped garlic for a few minutes. Add the halved artichoke hearts along with a squeeze of lemon juice.
After another minute, pour in the dry white wine and let it cook for 2 minutes. Now ADD the halved cherry tomatoes and a tablespoon of butter and keep on cooking it about 2 minutes more.
Season with pepper and salt. Serve immediately while they're still hot, enjoy!