April Bloomfield's Pot-Roasted Artichokes With White Wine

INGREDIENTS

3 1/2 pounds baby artichokes

Garlic cloves, medium

heaping tbsp Capers

1 1/2 tsp

Maldon or other flaky sea salt

1/4 cup

Olive oil, extra-virgin

1 1/2 cups

White wine, dry

A five-finger pinch of mint leaves (preferably black mint), torn at the last minute (see note)