Cut the chicken breasts into 1-1/2 inch squares or as close as is possible. Place the lemon juice in a bowl, add the chicken, stir to coat, and marinate 30 minutes.

Cook the artichokes as per package directions and drain. Place the drained artichokes in a lightly buttered casserole.

Remove the chicken from the lemon juice, shaking off excess juice. Dust with flour. Melt the butter in a frying pan, and brown the chicken lightly on both sides. Season with salt and pepper. Add the sherry, cover the pan, and cook over a low flame for 10 minutes. Lay the chicken, with any pan juices, on top of the artichokes.

To make the sauce, melt the butter in a saucepan, add flour, and blend. Stir in half-and-half, salt, and pepper. Cook over low flame, stirring until the sauce is slightly thick. Pour over chicken. Bake, uncovered, at 350° for 20 minutes. If dish has been made ahead and refrigerated, add about 15 extra minutes for baking. Garnish with minced parsley or chives. Hot mashed potatoes or steamed rice go very well with Chicken Jerusalem.