In a large skillet, melt the margarine. Add 1⁄2 the garlic and cook for 1 minute over medium heat. Add the chicken and cook 4-6 minutes per side or until cooked through. Remove to serving platter.

Place the oil into the same skillet. Add the remaining garlic and cook 1 minute. Add the mushrooms and cook for 3 minutes. Use a spatula to scrape up the browned bits. Add the artichokes; cook for 1 minute. Add the wine and lemon juice. There won’t be a lot of liquid, but bring it to a boil. Lower the heat and simmer for 5 minutes. Use the spatula to gently break the artichoke hearts apart into chunks. Pour the mushrooms and artichokes over the chicken. Serve immediately.