Add chopped bacon into a large cold pot and turn the heat to medium.
Cook bacon until fat renders and it starts to crisp. Once bacon is crisped, remove it from the pot, and set aside. Remove the bacon fat from the pot leaving about 1-2 tablespoons in the pot.
Next add the diced carrots, celery, onions, and garlic to the pot making sure to stir the veggies and scrape the bottom of the pan to get the bits and pieces of the bacon left.
Cook the veggies until the onions are translucent and carrots & celery start to soften.
Scoot the veggies to one side of the pot. Add about 1 tablespoon of avocado oil to the pot and then add the tomato paste.
Cook the tomato paste down for 2-3 minutes and then mix in with the veggies.
Pour in the chicken broth and add in the bay leaf, dried thyme, and chopped basil. Mix until well combined.
Gently add the quarter leg chicken pieces into the pot making sure it's submerged into the stew.
Lower the heat to medium-low and bring the the pot to a simmer uncovered.
Simmer the stew for 25-30 minutes or until chicken has cooked through and stirring occasionally.
Once the chicken is cooked, remove it from the pot, and set aside until cool to the touch.
While the chicken is cooling down, add the bag of frozen artichokes to the pot, mix in, and let it cook through.
Remove the skin from the chicken and then shred or cut into bite size pieces. Add the shredded chicken to the pot and heat through.
Taste the soup to see how much kosher salt and ground black pepper you need. Serve the chicken and artichoke stew and top with the bacon bits.