1. Carefully, grill the red bell peppers on the open flame or in the dry cast iron frying pan to a nice char.
2. Allow the peppers to cool down and then scrape the char off and slice.
3. Place the garlic cloves in a dry cast iron frying pan with the jalapenos to get a nice golden color.
4. Heat a large cast iron frying pan. Place the sliced onions, charred garlic, sliced jalapenos (with seeds) and sprinkle with a tsp. of salt and tsp. of sugar, and allow the onions to get a nice golden color.
5. Add the sliced celery, sliced red bell peppers and continue to get the nice golden color.
6. Add the diced tomatoes, seasonings, capers, chopped kalamata olives and artichoke hearts and continue to simmer.
7. Turn the heat down and drizzle with the olive oil. Taste for seasonings.
8. Allow to reach room temperature before serving. Serve with the Parmesan or Romano cheese shaving.

For the Seasoned Cannellini Beans:

1. Heat a small cast iron frying pan dry with the garlic cloves.
2. Allow the garlic cloves to get a nice golden color. Turn the heat off and add the sprigs of rosemary and a tbs. of olive oil.
3. Place the beans in a large bowl and top with the garlic, olive oil, rosemary and sea salt.
4. Serve with the red bell pepper chutney, fresh flat breads if desired, and seasoned olive oil.