One of my favorite recipes using artichoke hearts (I use canned since the frozen ones I've purchased are always freezer-burned due to low turnover I imagine) is "Chicken Scarparella" (please excuse if spelling is incorrect).
My computer crashed so I don't yet have access to my recipes, but I'm sure there are plenty on the internet. It's essentially chicken parts (I use thighs), sausages, artichoke hearts, & sometimes potatoes braised with extra-virgin olive oil, dry white wine, oregano, rosemary, & garlic. Very fragrant & delicious.