Baked ray wings with artichokes & capers - Leigh Seafood

Ingredients

• 4 generous tablespoons of capers, drained
• Sea salt
• Freshly ground black pepper
• Olive oil
• 4 x 225g ray wings, trimmed and halved
• 4 small glasses of white wine (125ml each)
• 4 small sprigs of fresh rosemary
• 4 tablespoons of crème fraîche
• 1 kg small potatoes
• 5 medium to large globe artichokes
• 1 lemon
• 4 heaped tablespoons of butter, melted
• 1 handful of fresh thyme, leaves picked
• 1 large handful of fresh parsley, chopped