In a large skillet over medium heat, sauté onions in oil till onions are translucent.
Add bell pepper to skillet and continue to cook about another 3 minutes.
Drain the artichokes, being careful to reserve the liquid.
Add artichokes to skillet along with the paprika, thyme and parsley. Stir.
Add wine or broth and 1/2 cup of the artichoke liquid to the skillet.
Lay fish fillets on top of vegetables. Salt and pepper to taste.
Reduce heat, cover and let cook for 7-10 minutes or until fish flakes easily when tested with a fork.
With a large slotted spoon, carefully remove fish and vegetables from pan to a serving dish.
Raise heat to medium high. Whisk in flour to pan juices and stir constantly till sauce is thick and smooth. Pour sauce over fish and veggies. Serve.