In 5 gallon pot whip chicken base into water. Place on high heat, bring to a boil. In large skillet melt 2 Tbsp butter. Add chicken, onion,s garlic and lemon pepper. Cook until tender and white, stirring often.
In 1 gallon saucepan melt remaining butter, add flour and whip until smooth (roux). Do not burn, whip frequently. Add artichoke hearts. Stir well. Whip roux into 5 gallon boiling water (must be at least 180° F) until smooth. Lower flame and simmer.
Add chicken mixture to water and put on low heat for 15 minutes. Remove from heat and stir in half and half.Servings: 8