Season the cod fillets with salt and pepper, then dust with flour.
In a skillet add 2 tablespoons of unsalted butter and heat over medium-high.
Sauté the cod fillets 2-3 minutes on one side. Flip the cod fillets over and sauté the other side 1-2 minutes. Transfer the cod fillets to a warmed platter; pour off the fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice, artichoke hearts, diced tomatoes, chopped olives and capers and cook until the juice is halved and tomatoes are soft.
Transfer to a warm plates and serve immediately.