Heat oil in a large skillet over medium high heat.

Rinse and pat dry chicken, then sprinkle it with salt and pepper and dredge in the flour.

Brown the chicken on both sides, cooking about 2-3 minutes per side.

Add wine and artichokes. Bring to boil, reduce heat to simmer, cover, and cook for another 20 minutes until the chicken is cooked through.

Add lemon to chicken and cook 2-3 more minutes.

Garnish with thyme and serve!