Chicken with artichokes in lemon sauce

In a large frying pan, heat the oil over medium-high heat. When the oil warms up, add finely chopped onion, garlic, ground black pepper and fry for about 4 minutes until golden brown. Add the chicken fillet pieces, and fry, stirring occasionally, until the meat is browned on all sides, about 5 minutes. Rinse the artichokes, cut the legs down to the base. Tear off the outer petals, freeing the artichoke core. Add the artichokes to the chicken and fry for about 3 minutes, until the artichoke cores are soft.
Add wine, water and lemon juice, mix everything well so that the chicken at the bottom of the pan does not burn. Simmer for about 5 minutes until the smell of alcohol evaporates and the sauce is slightly boiled. Remove from heat, add basil, lemon zest, stir and serve.