Drain artichokes well and add to a small bowl. Whisk wine, lemon juice, oil, and garlic in a large bowl, and pour a small amount, about 1/2 cup over the artichokes. Toss together. Add chicken to the rest of the mixture in the large bowl and refrigerate at least 30 minutes and up to four hours.

Preheat oven to 375 degrees F.

Place chicken on a rimmed baking sheet, lined with foil (with edges turned up to contain the juices) if desired, reserve the marinade. Sprinkle with 1/2 the oregano and salt and pepper to taste. Place in oven. About fifteen minutes after the chicken is in the oven, drain the artichokes and add to the chicken. Again, reserve the marinade.

In a small saucepan, bring marinade to a boil. Baste the chicken liberally with about 1/3rd of the marinade several times. Reserve the rest of the mixture.

Cook the chicken for a total of 30 to 40 minutes until cooked through, 165 degrees F. Remove from oven. Brush a bit of the darkened juices and marinade on the baking sheet over the chicken, place the chicken on a plate, and tent with foil. The chicken may be a bit pale but brushing with some of the caramelized juices towards the edges of the pan will color it beautifully.

Add juices to a measuring cup, there should be about a cup and a half. If not, add in some of the reserved marinade. Whisk three egg yolks into the mixture and bring to a good simmer over medium heat, whisking constantly. Cook for about three minutes until sauce is slightly thickened. Add remaining oregano to the sauce to taste, season with salt and pepper.

Serve with couscous, rice, or orzo, on a large platter. A beautiful presentation is to make a well in the center and add the chicken to the middle. Pour some of the sauce over the chicken, pass the rest at the table. Garnish with green onion if desired.