Cut a frying chicken into serving pieces, rinse them, and leave them in the sink without drying. Heat a large black-iron skillet to sizzling and put the chicken pieces in, skin sides down. No additional oil is necessary, as the water clinging to each piece will keep them from sticking until their fat starts to render. Add a smashed garlic clove or three after some fat appears, and cook for 10 or 15 minutes, turning frequently, until the chicken browns, then remove it briefly to a plate and pour off all the accumulated fat. Return the skillet to the fire and deglaze with 1/4 cup Sherry or Marsala. Return the chicken to the skillet and add 1/2 cup chicken broth; reduce heat and cook uncovered, turning the pieces occasionally and adding a bit of broth or water if necessary, for another 30 minutes or so. For the last 10 minutes, add a half-dozen artichoke hearts, canned (rinsed) or fresh. Add pepper and salt if necessary and serve.