1. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, close the bag, and shake to coat.
2. Heat the olive oil in a large pot over medium-high heat. Add chicken (without the extra flour) in a single layer and cook, turning once, until browned, 4-5 min. total. Remove to a plate.
3. Reduce the heat to medium. Add the garlic, capers, and lemon zest and stir until fragrant, about 30 seconds. Add the wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 min. Add the broth, potatoes, and chicken and return to a simmer. Lower the heat slightly to keep simmering, cover, and cook 10 min.
4. Add the artichokes and stir. Cover and cook until the potatoes are tender when pierced, 8 to 10 min. Stir in the parsley, lemon juice to taste, and olives. Serve hot, with lemon wedges on the side, if desired.