Melt butter in a large frying pan over medium heat. Combine the flour and salt on a plate then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the frying pan then cook until browned on each side, about 10 minutes.
Add the lemon juice, chicken stock, Worcestershire sauce, vermouth, garlic, bay leaf and basil. Bring to a boil then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts then continue simmering until the chicken is no longer pink in the centre, about 15 minutes more.
Mix the cornflour and water in a small bowl. Stir the mixture into the chicken then continue cooking until thickened, about 5 minutes.