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). Reserve the marinade. Sprinkle the chicken 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 them to the chicken. Again, reserve the marinade.

In a small saucepan, bring the marinade from the chicken and the artichokes to a boil. Remove about 1/3 and baste the chicken liberally several times. Add any remaining marinade back to the saucepan.

Cook the chicken for a total of 30 to 40 minutes until cooked through, 165 degrees F. Remove from oven. The chicken may be a bit pale; brush it with some of the marinade and darkened juices from the sheet pan to add color and flavor. Place the chicken on a plate, and tent with foil.

Add juices to a measuring cup. There should be about a cup and a half. If not, add in some of the reserved marinade from the saucepan. Discard any extra. 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.