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1
Bring a saucepan of salted water to a boil.
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2
Squeeze the lemon halves into a bowl of water, then add the halves.
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3
Working with 1 artichoke at a time, snap off all of the dark green leaves.
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4
Using a sharp knife, slice off the top half of the leaves, peel and trim the stem and add to the lemon water.
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5
Add the artichokes to the boiling water and cook until just tender, 20 minutes.
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6
Drain and let cool.
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7
Meanwhile, in a medium skillet, heat 1 tablespoon of the oil.
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8
Add the onion, bell peppers, garlic and thyme and season with salt and pepper.
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9
Cook over moderate heat, stirring, until the vegetables begin to soften, 5 minutes.
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10
Add the wine, cover and cook over low heat, stirring, until the vegetables are tender, 25 minutes.
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11
Transfer to a bowl.
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12
Wipe out the skillet and heat 1 tablespoon of the oil.
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13
Add the artichokes and cook over moderately high heat until lightly browned and the outer leaves begin to crisp, about 7 minutes.
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14
Season with salt and pepper, add the bell peppers and keep warm.
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15
In a large nonstick skillet, heat the remaining 1 tablespoon of oil.
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16
Season the cod with salt and pepper, and cook over moderately high heat, turning once, until lightly browned and slightly firm, about 4 minutes per side.
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17
Transfer the cod to plates, garnish with the peppers and artichokes and serve at once.
