Fried Chicken and Artichokes with Salsa Brava

Ingredients

• 8.5 ounce artichoke hearts halved drained canned
• 3  bay leaves 
• 1 cup beer 
• 1 pinch cayenne pepper 
• 18  chicken wing drumettes 
• 1 tablespoon coriander seeds crushed
• 0.3 teaspoon thyme leaves dried
• 2 tablespoons cooking wine dry white
• 1 cup flour all-purpose
• 1 clove garlic coarsely chopped
• 5 cloves garlic smashed
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 6 servings kosher salt and pepper black freshly ground
• 6 servings lemon wedges for serving
• 0.3 cup olive oil extra-virgin
• 6 servings olive oil for frying extra-virgin
• 1 teaspoon oregano dried
• 6 ounce pimiento peppers drained
• 0.3  onion red coarsely chopped
• 2 teaspoons paprika smoked
• 0.3 cup citrus champagne vinegar 
• 2 teaspoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• paper towels
• pot
• kitchen thermometer

Directions

1. Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl.
2. Add the chicken, cover and refrigerate at least 6 hours or overnight.
3. Meanwhile, make the salsa: Puree the peppers, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, wine and vinegar in a food processor until smooth. Season with salt and black pepper, cover and refrigerate at least 2 hours.
4. Heat 1 inch of olive oil in a large pot until a deep-fry thermometer registers 350 degrees F. Meanwhile, season the flour with salt and black pepper in a bowl.
5. Remove the chicken from the marinade and pat dry. Dredge the chicken in the flour and fry in batches, turning as needed, until golden brown, 10 to 12 minutes.
6. Drain on paper towels.
7. Return the oil to 350 degrees F. Dredge the artichoke hearts in the remaining flour and fry until golden brown, 3 to 4 minutes.
8. Drain on paper towels and squeeze a few lemon wedges on top.
9. Serve the chicken and artichokes with the salsa and more lemon.
10. Photograph by Con Poulos