Heat olive oil in a large skillet over medium-high heat. Add chicken and saute 3 minutes per side, until golden brown. Remove chicken and place on a plate lined with a paper towel. In the same skillet, add diced shallots, garlic, and artichokes and saute for 1-2 minutes, until soft. Add the white wine and scrape the skillet to remove any brown bits and cook for 3 minutes, until the wine has reduced by one third. Add in the chicken broth, lemon juice, lemon zest, and half and half. Bring to a boil and then add chicken back in and simmer for 5 minutes until the chicken has cooked through.