Place crackers in a small food processor. Process until fine. Add in breadcrumbs, lemon zest, and garlic. Pulse to combine. Add in olive oil and pulse to disperse evenly.
Bake the fish:
Preheat oven to 400. For Option 1, Coat bottom of a 3 quart baking dish or 8'' cast iron skillet with some oil.
Option 1: Take a 2'' deep baking dish and lightly drizzle in some oil. Add in the fish. Season fish with salt and pepper and drizzle with more oil. Add artichoke to pan around the fish. Option 2: Line half of a baking sheet with foil- create a small boat with the foil to prevent any liquid from spreading off onto the rest of the sheet. Add fish on top of foil. Season with salt and pepper and drizzle with more oil. Place green beans on opposite side of baking sheet (or use another one). Drizzle with oil and season with salt. Toss to coat evenly.
Bake for 10 minutes. Make the breadcrumb mixture during this time.
Remove pan and add breadcrumb mixture generously to the top of the fish. Use any remaining breadcrumb mixture for green beans.For Option 2: Add white wine and lemon juice to the baking dish (you can also do this on the sheet pan one into the foil boat).
Place fish back into the oven on top rack (so the breadcrumbs brown more easily). Bake until fish reaches an internal temperature of 145 and is white and opaque and flakes off easily with a fork, another 7-8 or so minutes. The green beans should also be done at this time.