Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes obn each side ot until browned. Remove chicken from skillet, reserving pan drippings; place chicken in a 2 quart casserole. Set aside.
Saute onion and garlic in reserved pan drippings until tender. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts. Remove from heat. Set aside.
Arrange halved artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes. Cool.
TO STORE: Cover and refrigerate up to 24 hours.
TO SERVE:Bake, covered, at 350 for 45 to 50 minuts or until bubbly. Sprinkle with toasted almonds.