Cut peppers in half, trying to save the stem (it looks pretty), and remove the seeds.

Using some tongs, roast the peppers over the flame of a gas stove until the skins are mostly charred (or roast them under a broiler).

Remove from heat and allow them to cool.

Once cooled, run under cold water and rub off the charred skin (don't worry if some of the black char remains, it will add some flavor).

Blot dry with pepper towels, and cut into quarters lengthwise.

Open the can of beans, rinse, and drain.

Whisk the olive oil, vinegar, herbs, garlic and salt and pepper together in a small bowl.

Arrange the peppers on either one large platter or four small plates.

Spoon the beans on top of the peppers.

Place a few artichoke hearts around the salad and drizzle with some of the dressing.

Sprinkle some Parmesan over each serving.

Serve any remaining dressing on the side.