Heat the butter and oil in a large skillet over medium heat and brown the chicken thighs. Add the garlic, lemon juice, wine, and broth to the pan and stir, turning each piece of chicken to coat it and ending skin side up. Sprinkle the chicken with lemon pepper and salt.

Cover and cook 25-30 minutes, until the chicken is done.

Take the lid off and add the capers and artichoke hearts, stirring and warming through.