In a large deep skillet, melt the butter in 2 tablespoons of olive oil. Add the onion, artichoke hearts, cremini mushrooms, carrots, and garlic and cook over moderately high heat, stirring occasionally, until lightly browned about 7 minutes
Add the chickpeas and stock, season with salt and pepper, and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
In a large nonstick skillet heat the remaining 2 tablespoons of olive oil until almost smoking. Season the sea bass with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom.
Carefully flip the fillets and cook until them until they are done
Spoon the vegetables into a plate or a shallow bowl and top with the seared sea bass.
Serve with the lemon wedges and sprinkle over the whole dish