Cannellini Aglio e Olio with Artichokes

olive oil

garlic cloves, peeled and thinly sliced

Salt and red pepper flakes

nellini beans, drained and rinsed (about 1 3/4 cups)

Half a 14-ounce can artichoke hearts, drained, chopped

chopped flat-leaf parsley

Grated parmesan or pecorino romano