Trim the artichokes of any tough outer leaves until you see yellow ones. Cut about 1 inch off the top and trim and clean the bottom and stem. To keep them from turning black, dip the artichokes in 2 cups cold water with the lemon juice mixed in. Quickly drain the artichokes, pat them dry, and slice about 1/4 inch thick.

Cut each chicken breast half into six pieces. Heat about 2 tablespoons of the olive oil in a low-sided skillet and sauté the artichoke slices over medium heat for about 3 minutes, or until they are tender but firm. When they are done, transfer them to a hot dish and keep warm. Add more oil to the skillet. Dredge the chicken pieces in flour and fry them gently until they are golden. Sprinkle on some salt and pepper to taste. Put the sautéed chicken breast pieces on a hot dish and keep them warm. Drain almost all the remaining oil and fat out of the skillet but leave the crusty residue from the chicken. Add the wine to the skillet (carefully so as to not ignite the alcohol in the wine) and scrape it well with a wooden spoon. Reduce the wine over medium heat until less than half of it remains. Serve the chicken pieces and artichokes on warm plates and drizzle the pan juices over them. Garnish each dish with 2 wedges of lemon.