Pollo Fritto

Ingredients

• 1 3 1/2–4 lb chicken, cut into 8 pieces, backbone and wing tips
• 8 sprigs thyme
• 4 garlic cloves, thinly sliced
• 4 bay leaves
• 1 /2 cup olive oil
• 3 lemons, 2 thinly sliced, 1 quartered
• Kosher salt, freshly ground pepper
• 6 large eggs
• 2 1/2 cups all-purpose flour, divided
• 1 lb frozen quartered artichoke hearts
• 4 sprigs sage
• 4 sprigs oregano
• Vegetable oil (for frying)

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