Place frozen artichokes on a large plate covered with a paper towel. Cover with plastic wrap and let defrost in refrigerator about 6 to 8 hours (or overnight).

Place each cutlet between a folded piece of waxed paper and pound until thin (but not falling apart) with a flat meat pounder. Transfer to a plate.

In a 12-inch frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add artichokes and sauté until lightly browned, about 8 to 10 minutes, stirring occasionally. Transfer to a plate.

Place flour on a plate and season well with fine sea salt and freshly ground pepper.

Heat 2 additional tablespoons of oil over medium-high heat. Dip each cutlet in flour mixture and place in pan taking care not to crowd the pieces. Cook until lightly browned about 2 to 3 minutes and flip, cooking for an additional 2 minutes. Transfer to a covered dish to keep warm. Repeat process to cook remaining chicken cutlets (should take two batches).

Turn heat up to high and add white wine and lemon juice to plan to deglaze it. Stir using a wooden spoon to loosen any meat pieces. The flour from the chicken should begin to thicken the sauce in 1 to 2 minutes. Turn heat down to medium and add chicken, artichokes and capers into pan and cover with sauce. Cook for an additional 2 minutes. Transfer chicken to a platter or individual plates. Serve warm.