Melt the butter in a medium non-stick frying pan over medium heat. Add the almonds and cook for 1–2 minutes. Add the artichokes, green olives and beans and cook for a further 2 minutes. Add the red wine vinegar, salt and pepper and cook for a further 1 minute or until heated through.
Place the rocket and parsley in a bowl, pour over the warm artichoke mixture and toss to combine.