Sea Bass with Artichokes and Chickpeas

0 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
1 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.
2 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.
3 Carefully flip the fillets and cook until them until they are done
4 Spoon the vegetables into a plate or a shallow bowl and top with the seared sea bass.
5 Serve with the lemon wedges and sprinkle over the whole dish