Drain liquid from artichoke hearts into 10-inch skillet; cut artichoke hearts into halves and reserve. Add oil to artichoke liquid. Cook and stir onion in oil mixture until tender. Stir artichoke hearts, chicken, peas, ham, oregano and pepper into onion mixture; cook and stir until hot. Remove from heat; stir in sour cream. Toss hot linguine with sauce. 4 Servings. *6 slices bacon, crisply cooked and crumbled, can be substituted for the ham.