Place the chicken breast into a large pot and cover with the chicken broth, water and bay leaves. The chicken should be covered by about 1 inch of liquid. Turn the pan to medium high heat until it just begins to simmer, and bubbles form along the outside of the chicken. Once simmering, turn the heat down to medium and cook until the chicken is no longer pink inside and comes to 160 degrees F, about 12-15 minutes. Transfer to a bowl and strain a little bit of cooking liquid of top of the chicken to keep it moist while it cools. While the chicken cools, combine the Greek yogurt, basil, garlic, lemon juice, ½ cup Artichoke hearts, salt and pepper in a small food processor (mine is 3 cups) and blend until smooth and creamy, scraping down the sides as necessary. Set aside. Place the cooled chicken on a cutting board and shred with 2 forks. You should have about 2 3/4 cup of shredded chicken. Toss it into a large bowl. Scrape in the yogurt mixture along with the minced sun-dried tomatoes, pine nuts, red onions, Italian seasoning. Finely chop the remaining artichokes and add them in as well. Stir until well combined and adjust salt/pepper to taste. DEVOUR.