Heat a non-stick saute pan and lightly brown chicken.

Add 1 tablespoon olive oil and sliced onion to the pan with the browned chicken.

Fry over medium heat, stirring occasionally, for 20 minutes or until the onion becomes translucent.

Dissolve powdered saffron in 2 tablespoons hot water to create saffron water.

Add salt, black pepper, saffron water, and turmeric to the chicken and onion mixture.

Pour in 1 1/2 cups of water.

Cover the pan and simmer over low heat for 30 minutes, stirring occasionally.

In a separate non-stick skillet, fry the chopped parsley and chopped mint in 1 tablespoon olive oil over medium heat for 10 minutes.

Add the fried parsley and mint mixture to the chicken stew.

Add the fresh lime juice and the fresh artichoke hearts to the chicken mixture.

Cover and simmer for 40 to 55 minutes over low heat.

Check to see if the artichoke hearts are tender. Taste the khoresh.

Adjust seasoning if necessary.

Serve hot over cooked basmati rice.