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Preheat oven to 400 degrees.
Prepare artichokes, by trimming bottom to the last 1″ from the artichoke. Quarter the artichokes, and with a knife and spoon, remove the feathering inside and discard.
Drizzle the artichokes with 2 tablespoons of olive oil, and season with salt and pepper, and with half of the coriander. Set aside.
Prepare the chicken thighs and legs by patting them dry and seasoning them with salt, pepper, and remaining coriander.
Heat 12″ cast iron skillet with 2 Tbsp of olive oil, and sear the chicken thighs, skin down, until they are crispy, about 4 minutes. Flip and sear another 2. Remove and then repeat with the chicken legs.
Nestle all of the chicken and artichokes into the skillet, pouring the white wine and chicken stock into the bottom of the pan. It may simmer briefly.
Nestle four of the lemon wedges into the chicken and artichokes. Cover the pan with foil and bake for 35-40 minutes, or until the chicken reaches at least 165 and the artichoke hearts become tender.
Brush the chicken and artichokes with the pesto at the end. And serve.