Sprinkle chicken with pepper. Heat oil in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic; sauté for 6 minutes or until chicken is lightly browned. Stir in broth and next 5 ingredients (broth through bay leaf); bring to a boil. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Stir in artichoke hearts. Cook 5 minutes or until thoroughly heated. Discard bay leaf.