Heat gas or charcoal grill. Set artichokes aside. In small bowl, mix reserved marinade and the wine. Brush chicken and bell peppers with half of the marinade.
Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
In 1-quart saucepan, mix remaining marinade, the artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.