Ingredients

• 4 (6 ounce) tilapia fillets
• 1/2 cup parmesan cheese, grated
• 1 lemon, juice of
• 1 cup flour (for dredging)
• 1 egg, slightly beaten
• 1/4 cup chicken stock
• 2 tablespoons white wine
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon garlic, chopped
• 1 1/2 teaspoons capers, drained
• salt and pepper, to taste

Optional

• canned artichoke heart (optional)