Preheat oven to 400 degrees (200C). Trim bottom inch off broccollini and toss on a baking sheet with 1 tablespoon olive oil, salt, and pepper. Place in the oven to roast for 20-25 minutes, until beginning to crisp.

Meanwhile, halve peel and dice onion. Thinly slice the garlic and basil. Zest and halve the lemon. Dice the chicken into 1-inch pieces. Drain the artichokes

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions and cook, tossing, for 5 minutes, until softened. Season with salt and pepper. Add the garlic and cook 30 seconds, until fragrant. Add the chicken to the pan and cook tossing, for 5-6 minutes, until browned and almost cooked through. Season with salt and pepper.

Add the lemon zest, artichokes, stock concentrate, 1 cup water, and half the basil to the pan. Bring to a simmer and cook 3 minutes, until sauce thickened. Season with salt and pepper.

Serve the chicken and artichokes with the crispy broccollini alongside. Top with a squeeze of lemon and the remaining basil. Enjoy!