Fried Chicken and Artichokes with Salsa Brava

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For the Chicken:

1 cup beer

1/3 cup sherry vinegar or white wine vinegar

1 teaspoon dried oregano

5 cloves garlic, smashed

1 tablespoon coriander seeds, crushed

3 bay leaves

Kosher salt and freshly ground black pepper

18 chicken wing drumettes

Extra-virgin olive oil, for frying

1 cup all-purpose flour

1 8.5-ounce can artichoke hearts, drained and halved

Lemon wedges, for serving

For the Salsa:

1 6-ounce jar piquillo or pimento peppers, drained

1/4 red onion, coarsely chopped

1 clove garlic, coarsely chopped

1/4 cup extra-virgin olive oil

1/2 teaspoon ground coriander

2 teaspoons smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon dried thyme

Pinch of cayenne pepper

2 tablespoons dry white wine

2 teaspoons sherry vinegar or white wine vinegar

Kosher salt and freshly ground black pepper