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1
Place chicken breast into a large pot and cover with chicken stock, water and bay leaves.
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2
The chicken should be covered by about 1 inch of liquid.
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3
Turn the pan to medium high heat until it just begins to simmer, and bubbles form along the outside of the chicken.
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4
Once simmering, turn heat down to medium and cook until the chicken is no longer pink inside and registers 160 degrees F, about 1215 minutes.
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5
Transfer to a bowl and strain a little bit of cooking liquid of top of the chicken to keep it moist while it cools.
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6
While chicken cools, combine Greek yogurt, basil, garlic, lemon juice, 1/2 cup artichoke hearts, salt and pepper in a small food processor (mine is 3 cups) and blend until smooth and creamy, scraping down the sides as necessary.
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7
Set aside.
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8
Place cooled chicken on a cutting board and shred with 2 forks.
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9
You should have about 2 3/4 cup of shredded chicken.
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10
Toss it into a large bowl.
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11
Scrape in the yogurt mixture along with the minced sun-dried tomatoes, pine nuts, red onions, and Italian seasoning.
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12
Finely chop remaining artichokes and add them in as well.
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13
Stir until well combined and adjust salt and pepper to taste.
