Place flour on a large plate or on foil/parchment (for easier clean up!) and season with salt and pepper. Using tongs, dredge chicken in the flour to coat both sides.
Heat large oven-proof skillet over medium-medium/high heat then add olive oil. Once oil is heated, add the flour-coated chicken pieces being careful to not overcrowd the pan. You will need to cook the chicken in two batches. Add more oil to the pan as needed. Cook the chicken until browned on both sides, 4-5 mins total for thin-sliced chicken pieces. Transfer chicken to a plate and cover with foil to keep warm.
Preheat broiler.
Reduce the heat to medium and add garlic. Cook for 30 seconds. Then add broth/wine to deglaze the pan. Use a spatula to scrape up all of the delicious browned bits stuck to the bottom of the pan.
Once pan is deglazed, add lemon zest and juice, and butter (if using) to the pan and cook for 2-3 minutes, until butter is melted and sauce slightly thickens.
Then place chicken back into the skillet on top of the sauce and place artichokes and cheese on top of each piece of chicken.
Transfer skillet to the top rack of the oven keeping oven door slightly ajar and broil until cheese is bubbly and melted, about 3 minutes.
Serve right from the skillet and garnish with lemon wedges and parsley, if desired. Alternatively, chicken can be transferred to a platter and garnished.