Bring a large pot of water to a boil (about 4-6 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and set aside.
Cut chicken into thin strips. Lightly season on cutting board with italian herbs, salt, and pepper. Mix chicken with tongs until meat is coated evenly with seasonings.
In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook until no longer pink in the center, about 5 minutes. Remove chicken to a plate and set aside.
In the same skillet, heat remaining 1 1/2 tablespoons of oil over medium-high heat. Add green pepper and saute for 30 seconds; add onion and cook for 2 minutes, stirring frequently. Next, add garlic, lemon juice, and artichoke hearts; cook and stir until artichoke is heated through.
Stir in chicken, basil, and parsley. Serve over rice.