In food processor, chop green bell pepper, green onions, cilantro, jalapeno pepper and garlic cloves. Add lime juice and tomatoes; pulse until vegetables are finely chopped. Add canned chilis and quartered artichoke hearts and bottoms, and salt and pepper; pulse until well combined.
Store salsa in airtight container in the refrigerator until ready to use (flavors are better when salsa rests overnight).