In a medium saucepan, heat 1 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the water, tomatoes with juice and capers.  Bring to a simmer, adjust seasoning to taste.

Sauce can sit and simmer until you are ready. Just before serving, prepare the fish.  Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4-6 minutes per side, depending on thickness.

Spoon sauce onto plate and top with halibut.  I served this with grilled polenta.