Add the artichokes and the cannellini beans. Heat olive oil in a heavy large pot over medium heat. Add red bell pepper. Grill until somewhat soft 3 to 5 minutes. Place chicken in a greased baking dish and cover evenly with artichoke mixture.
Add onions bell pepper salt and pepper flakes. In a medium bowl mix together the artichoke hearts parmesan cheese mayonnaise and garlic pepper. Remove chicken from pot and shred with two forks. Add the leeks and the garlic and stir. Bring the liquid to a simmer.
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Stir in the chicken stock basil tomato paste thyme and bay leaf. Reduce the heat to medium low and simmer uncovered turning the chicken over and stirring occasionally for 20 minutes. Bring the liquid to a simmer. In 5 quart dutch oven melt butter over medium high heat. Cook 7 to 9 minutes or until onions are tender.
Add tomatoes artichokes potato carrot celery green onions mushrooms and garlic. Step 3 bake uncovered for 30 minutes in the preheated oven or until chicken is no longer pink in the center and juices run clear. Add the artichokes stock salt and pepper and cook until the vegetables are tender about 20 minutes. Add the chicken and press down to submerge. Heat olive oil in a heavy large pot over medium heat.
Heat olive oil in a heavy large pot over medium heat. Add tomatoes artichokes potato carrot celery green onions mushrooms and garlic. Stir in the chicken stock basil tomato paste thyme and bay leaf. You can throw them all in raw or cook them in a skillet with a tablespoon of oil for about 5 to 8 minutes. Add onions bell pepper salt and pepper flakes.
Add the chicken and press down to submerge. Transfer red bell pepper to the stockpot. Add the artichokes and the cannellini beans.
