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Heat the olive oil in a large skillet over medium-high heat.
Season the sea bass fillets with salt and pepper.
Add the sea bass fillets to the skillet and cook for 3 to 4 minutes per side, until golden brown and cooked through.
Remove the sea bass from the skillet and set aside.
Add he butter to the skillet and melt.
Add the garlic and sauté for 1 minute.
Add the white wine, artichoke hearts, and chicken stock.
Simmer for 5 minutes, until the sauce has reduced.
Add the sea bass back to the skillet and simmer for an additional 2 minutes.
Remove from the heat and stir in the lemon juice.
Garnish with fresh parsley and serve.