Cod Piccata with Artichokes, Tomatoes and Olives

0 Season the cod fillets with salt and pepper, then dust with flour.
1 In a skillet add 2 tablespoons of unsalted butter and heat over medium-high.
2 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.
3 Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4 Add broth, lemon juice, artichoke hearts, diced tomatoes, chopped olives and capers and cook until the juice is halved and tomatoes are soft.
6 Add the remaining butter and return cod fillets with any juices to pan and cook on each side for 1 minute. 
5 Transfer to a warm plates and serve immediately.