Fried Chicken and Artichokes With Salsa Brava

Ingredients

• 3  bay leaves 
• 1 cup beer 
• 1 pinch ground pepper 
• 18  chicken wings 
• 1 tablespoon coriander seeds crushed
• 0.3 teaspoon thyme dried
• 2 tablespoons wine dry white
• 0.3 cup olive oil extra virgin 
• 1 cup flour 
• 1  garlic clove coarsely chopped
• 5  garlic clove smashed
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 6 servings lemon wedges for serving
• 8.5 ounces marinated artichoke halved drained
• 6 servings olive oil for frying
• 1 teaspoon oregano dried
• 6 ounces roasted peppers red (roasted pepper)
• 0.3  onion red coarsely chopped
• 6 servings pepper black freshly ground
• 2 teaspoons paprika smoked
• 0.3 cup sherry vinegar 
• 2 teaspoons sherry vinegar 

Equipment

• bowl
• pot

Directions

1. First, prepare the chicken; in a large bowl, combine beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt, 1/2 teaspoon pepper; add chicken, cover, and refrigerate 6 hours, up to overnight.Meanwhile, make the salsa: puree salsa ingredients; season with salt and pepper, cover, refrigerate at least 2 hours.
2. Heat 1 inch of oil in a large pot to medium heat, 350 degrees F.
3. Remove chicken pieces from marinade and pat dry; dredge in flour.Fry chicken, in batches, turning several times, until golden brown, about 10-12 minutes in total: drain on paper toweling.Dredge artichoke hearts in flour and fry until golden, about 3 to 4 minutes: drain on paper toweling and drizzle with fresh lemon juice.
4. Serve chicken pieces with artichokes and salsa and lemon wedges.