Halibut in Artichoke and Tomato Broth

Artichokes and seafood, continued... This one comes from the Food Network's Giada De Laurentiis, but I've made adjustments per Marsha's blog Panda Cake. She makes this all the time, so I trust her modifications.

--4 tbsp Olive Oil
--4 Halibut Fillets (around 6 oz each)
--Salt
--Freshly ground Black Pepper
--2 Shallots, sliced into thin rounds
--2 cloves Garlic, minced
--1 lb frozen Artichokes, thawed (Marsha sez: I use 1 can of artichoke hearts - I can never find frozen ones)
--1/2 cup White Wine
--1 1/2 cups low-sodium Chicken Broth
--1 (14.5 oz) can Diced Tomatoes
--1/2 tsp Fresh Thyme Leaves, minced
--You will need a Grill Pan or improvise around it

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 minutes per side, depending on thickness.

In a medium saucepan, heat 3 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 chicken broth, tomatoes (with the juice), thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.