3 tbs. olive oil
½ medium white onion, finely chopped
4 medium garlic cloves, chopped
Dash of salt and ground pepper
2 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
2 cups jarred quartered marinated artichoke hearts (keep marinade)
¾ cup dry white wine
1 tablespoon freshly squeezed lemon juice
Heat oil in large frying pan over medium heat. Add onion and garlic, season with salt and ground pepper. Cook until golden, about 5 minutes. Add chicken pieces and cook, turning and stirring until well browned on all sides, about 5-8 minutes. Put artichoke hearts in small bowl. Using scissor, cut each quartered artichoke heart into three pieces so they are good size to eat. Add artichoke hearts with their marinade to pan and cook about 5 minutes.
Add wine and lemon juice to the pan. Stir everything being sure to scrape bottom of the pan to incorporate flavors. Cover and simmer until sauce is slightly reduced, about 15-20 minutes. Enjoy!