Preheat oven to 500.
Toss chicken, garlic, onion, tomatoes and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then bake, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 30 minutes.
Transfer chicken and vegetables to a platter. Deglaze pan with wine or broth and spoon over chicken. Sprinkle with parsley and cheese. Serve with buttered egg noodles and sauteed zucchini.
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