Cut chicken breasts into thin slices. Combine cornstarch, salt and pepper in a small mixing bowl. Toss chicken in starch and seasoning mixture until its evenly coated.

Squeeze half of a lemon so that you have 1 tbsp of lemon juice. Cut one lemon into thin slices and remove the seeds

Heat olive oil over medium heat in a large skillet. When the oil is warm pour the chicken into the pan and cook, tossing frequently until almost cooked through about 6 minutes

Pour 1 tbsp of lemon juice, chicken broth, lemon slices and marinated artichoke hearts into the pan and bring the mixture to a simmer and simmer for 5 minutes.

Serve immediately