Lemon Chicken with Artichoke Hearts

INGREDIENTS

• 1/2 medium yellow onion, finely chopped
• 2/3 cup dry white wine
• 3 medium garlic cloves, thinly sliced
• 1 teaspoon freshly squeezed lemon juice
• 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
• 2 tablespoons olive oil
• 1/2 cup lightly packed thinly sliced basil leaves
• 1 1/2 pounds boneless skinless chicken meat, large dice
• 1 teaspoon lemon zest
• 1/3 cup water