Preheat oven to 250º. In medium size saucepan over medium high heat, bring potatoes to a boil. Reduce heat and simmer until potatoes are just tender, about 12 minutes. Drain and cool. Slice potatoes into ¼-inch slices. Place in a bowl and toss with one tablespoon olive oil, ¼ each teaspoon salt and pepper, and rosemary.
Season cutlets with remaining salt and pepper. Warm one tablespoon olive oil in medium saute pan over medium-high heat. Add chicken cutlets to pan and sauté until lightly browned, about 3 minutes per side. Remove from pan; keep warm in oven.
In same pan, add potato slices. Saute, turning, until well browned. Remove from pan to same bowl and reserve. Add remaining tablespoon oil to pan. Add drained artichoke hearts and sauté, turning, until brown and crispy, about 5 minutes. Add garlic and continue sautéing. Remove mixture and add to potatoes.
Increase heat to high. Add wine and stir, scraping up brown bits. Boil wine until reduced by half. Add chicken broth and continue to boil until slightly reduced. Add beans and capers, reduce heat. Add butter/flour mixture to pan; stir until melted and sauce begins to thicken. Add lemon juice and zest, stir. Add chicken back to pan and heat through.
To serve, place potatoes and artichoke hearts on a serving dish, top with chicken cutlets and drizzle with sauce.