Pre-heat oven to 350 degrees F.
Mix both cans of tomatoes in a 2 quart baking dish.
Place drained artichoke hearts on top of tomatoes, making sure to push each heart down into sauce halfway. Sprinkle pamesan, chopped cilantro and jalapenos on top.
Cover baking dish and bake in oven for 30 minutes. Remove from oven and sprinkle with fresh chopped parsley.