Slice peppers and onions into bite-sized wedges.
In a skillet, on high heat, add oil only to coat pan and flash fry onions, peppers, mushrooms and baby artichokes, turning just to brown edges and soften.
Lower heat to medium and add 1 tablespoon of olive oil.
Cook vegetables until tender, about 15 minutes.
Pour pesto sauce over vegetables and serve with sunflower seeds as garnish.