Heat olive oil in a large, stainless-steel skillet over medium-high heat. Saute the garlic cloves until they begin to brown around the edges, along with crushed red pepper.
Add two of the fish fillets and saute about 30 seconds on each side. Remove from pan and keep warm. Saute the other two fillets the same way and remove.
Add the wine, tomatoes, artichokes, fish stock, salt, thyme and basil to the skillet. Bring to a boil over high heat. Lower the heat to medium and simmer the sauce for five minutes.
Return the fish to the skillet, and put the skillet into the oven for five to seven minutes, or until fish is cooked through.
Place a fillet on each plate and spoon on the sauce and artichokes.
