Rinse rice in cold water. Let rice soak submerged in water for about 20 minutes. Drain through a strainer and rinse again. This step is optional but it goes a long way to making your rice fluffy and not sticky.

Preheat oven to 350 degrees.

Spray a 9 X 13" oven proof baking dish with cooking spray.

Roughly chop the artichokes and olives. You can pulse a few times in a food processor but do not over process. You don't want a paste - you want a rough chop.

Heat oil in a skillet over medium high heat. Add rice and stir to coat. When rice is hot (a couple of minutes) add ½ cup of wine. Wines should bubble and evaporate almost immediately. Add the lemon juice and zest and stir to incorporate.

Remove rice from heat. Stir in artichokes and olives.

Transfer rice to the baking dish. Add 3 cups of chicken broth and the remaining ½ cup of wine.

Cover with foil or a lid and bake about 55 minutes. Check to ensure all the broth has been absorbed. Remove rice from oven, stir in capers and allow rice to sit 5 minutes before serving.