Preparation:

• Preheat oven to 425°F.
• Trim any excess fat from chicken; cut each breast half cross-wise into two pieces.
• In a large non-stick skillet over medium-high heat, melt margarine with olive oil. When hot, add chicken, in 2 batches if necessary to avoid crowding, and brown lightly on both sides, turning once, 4 to 5 minutes on each side.
• Using tongs, transfer to a baking dish lightly coated with cooking spray. Sprinkle with 1 teaspoon of the sage.
• Reduce heat to medium-low and add the onion (peeled and chopped). Saute´ until translucent, 2 to 3 minutes.
• Add 1/4 cup of water, stirring to dislodge any browned bits. Bring to a boil, raising heat if necessary, and pour over the chicken.
• Cut a lemon in half and squeeze the juice from one of the halves over the chicken. Season to taste with black pepper.
• Bake for 10 minutes, basting several times. Turn the chicken over, add the artichoke halves, squeeze the other half of the lemon over top, and sprinkle with remaining 1 teaspoon of sage.
• Continue to bake, basting occasionally, until chicken and artichokes are tender, about 20 minutes longer. To test, cut into chicken - it should be no longer pink inside and juices should run clear.
• Using tongs, transfer chicken and artichokes to a warmed serving dish. Season to taste with lemon juice from remaining lemon, and black pepper. Pour the juices over the chicken.
• Serve with garlic mashed potatoes, if desired.