Prepare artichokes

1. Fill a large bowl with water. Squeeze a whole lemon into the water then throw the 2 halves into the water.
2. Pull off all tough outer leaves until you get to the tender light green leaves.
3. Trim off the tip of the stem then cut off the dark skin on the stem.
4. Cut off the leaf tips with a serrated knife, about 1/4 inch, then cut artichoke in half lengthwise.
5. Scrape out and remove the choke (the pointy, rough inside of the artichoke) using a paring knife and the edge of a spoon. If you are using baby artichokes you can skip this step.
6. After cleaning each artichoke, immediately place into a bowl full of acidulated water (water with lemon to prevent artichokes from darkening). If you are using larger artichokes, cut each half into quarters.

Chicken

1. Season with 1/2 teaspoon of salt.
2. Heat the oil in a large saucepan over medium-high heat. Brown the chicken 3-4 pieces at a time. Brown for about 3 minutes on each side. Remove pieces to a large plate and finish browning remainder of the chicken.
3. Drop the garlic into the pan, cook for 1 minute, add damp artichokes into the pan. Add red pepper and 1/2 teaspoon of salt and stir. Cook for 4-5 minutes until the artichokes begin to brown and to dry out.
4. Pour in the wine and cook another 3 minutes until it is nearly evaporated.
5. Pour in the tomatoes and 3 cups of water. Bring the liquid to a boil then adjust the heat to medium to keep at a steady bubbling and cook for 15 minutes.
6. Return all the chicken and juices that have accumulated  on the plate and submerge into the sauce. Cover the pan with a lid and cook for another 40 minutes.
7. The chicken should be nearly done and artichokes getting tender. Remove the lid and continue to cook another 15 minutes until the sauce thickens.
8. Taste and add salt and pepper as necessary.

Lastly, this is not a necessary step but I like to let the stew cool off then remove the chicken from the bones.

It never hurts to sprinkle with a little parmesan cheese.