Kosher or coarse salt and freshly ground black pepperto taste
Spring greensto serve
Cut each chicken thigh in two or three pieces, about 2x3 inches each, and trim off any excess fat.
In a large container or zipper top bag, combine the lemon juice, olive oil, capers, Sriracha and salt and pepper.
Trim the bottoms and pointy tops off the artichoke hearts, and remove any tough outer leaves. Cut each artichoke in half lengthwise. As you prepare each artichoke, make sure it goes right into the marinade to prevent browning, and that the cut side of the artichokes in particular are submerged in the marinade. Add the chicken pieces and turn everything t make sure it is well coated with the marinade. Marinate for 6 to 12 hours.
Heat the grill to medium high. Grill the chicken and the artichokes for about 5 minutes on each side, until nicely the chicken is nicely browned and cooked through, and the artichokes are tender.