1Heat gas or charcoal grill. In medium bowl, stir together tomatoes, artichoke hearts and olives; set aside.
2Cut 2 (18-inch-long) sheets of heavy-duty foil. Place 1 tilapia fillet in center of each sheet. Spoon tomato mixture evenly over tilapia. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3Place packets on grill over medium heat. Cover grill; cook 20 minutes or until fish flakes easily with fork.
4Open packets carefully. Sprinkle salt and pepper over top; serve with lemon wedges.