Season the flour with salt and pepper and dredge chicken in flour mixture. Heat the oil and garlic in a large skillet. When hot, add the chicken. Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and add water. Cover and simmer until the chicken is done, 5 to 10 minutes, adding parsley in the last couple of minutes.