2. Rinse the chicken, and pat it dry. Cut it into 10 or 12 pieces (including the backbone), and season with one-half teaspoon salt.
3. In a large saucepan, heat the olive oil over medium-high heat, and lay the chicken pieces in it without crowding -- cook them in batches if necessary. Brown the pieces for about 3 minutes on each side, until each is nicely colored on all sides. Remove the pieces to a platter or bowl.
4. When all the chicken is out of the pan, drop the crushed garlic into the hot fat and cook for a minute or two, until sizzling. Lift the artichokes out of the water, and drop them, still damp, into the saucepan. Stir well, and season them with one-half teaspoon salt and the peperoncino flakes.
5. Cook the artichokes for 4 or 5 minutes, tossing them often and deglazing the browned bits in the pan bottom. When the artichokes are dry and starting to take color, carefully pour in the wine and cook over high heat, stirring, until it is nearly evaporated, about 3 minutes longer.
6. Pour in the tomatoes with their juices and 3 cups water; slosh the tomato container with some of the water to rinse the remaining juices into the pan. Cover the pan, and bring the liquid to a boil. Adjust the heat to maintain a steady bubbling, and cook the artichokes and sauce for about 15 minutes.
7. Return all the chicken pieces (and any accumulated juices on the platter) to the saucepan, submerging them in the sauce. Cover the pan and cook the chicken and artichokes together for about 40 minutes, after which the chicken should be nearly done, the artichokes tender and the sauce somewhat reduced. Set the cover ajar -- or remove it altogether -- and continue cooking 15 to 25 minutes or more, until the sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning.
8. Serve immediately, or, for best flavor, let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water. Serve hot from the pan, or from a big bowl. Sprinkle the parsley over it just before serving.
Each serving: 461 calories; 40 grams protein; 11 grams carbohydrates; 4 grams fiber; 25 grams fat; 6 grams saturated fat; 147 mg. cholesterol; 873 mg. sodium.
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Spaghetti with crushed black pepper and pecorino cheese
Total time: About 25 minutes
Servings: 6
Note: From "Lidia's Italy." Use a very good authentic pecorino, one produced in Lazio, Tuscany or Sardinia. The cheese is at its best when aged only 8 to 10 months.
