In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess.

 

Select saute setting on a 6-qt. electric pressure cooker and adjust for normal heat; add oil. In batches, brown the chicken on all sides.

 

Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions. Remove bay leaf.

 

Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.