- Juice of 1 lemon
- 12 baby artichokes
- 1 cup extra virgin olive oil
- 3 garlic cloves, peeled and crushed
- 2 tablespoons flat-leaf parsley (keep stems)
- 1 yellow onion, sliced about ¼-inch thick
- 1 bulb fennel, sliced about ¼-inch thick
- 2 carrots, sliced on a bias about ¼-inch thick
- 1 stalk celery, sliced about ¼-inch thick
- Freshly ground black pepper
- ½ cup white wine
- 2 cups vegetable stock or water
- 4 5-ounce wild salmon fillets, skinned, boned
- Kosher salt
- 4 tablespoons canola oil
- 4 tablespoons salted butter, cut into small pieces
Fill a large bowl with water, and add the lemon juice.
Peel the dark green outer leaves from the artichokes and cut off the spiny tops and stems. Cut the artichokes into quarters, remove the chokes with the sharp point of a pairing knife and immediately place them into the water with lemon juice.
In a large shallow pan over medium heat, heat the olive oil until it begins to shimmer. Next, add the garlic, parsley stems, onion, fennel, carrots and celery. Season lightly with salt and pepper. Gently cook until the onions are translucent but not browned, stirring frequently. Drain the artichokes and pat them dry with a cloth or paper towel and add them to the pan.
Deglaze the hot pan with the white wine and bring to a simmer, cooking until the liquid reduces by half.
Pour the broth or water over the vegetables and simmer, covered, until the artichokes are tender when pierced with a knife. Taste and adjust the seasoning if necessary. Discard the parsley stems, then add the whole parsley leaves to the pot, and let wilt slightly.
Season the salmon fillets liberally on both sides with salt and freshly ground pepper.
Heat a heavy sauté or frying pan to medium high and add the canola oil.
Working in batches so as not to crowd the pan, lay the fillets gently into the hot oil. Press fillets with a spatula briefly. Add the butter to the pan and baste the fillets once the butter is melted. Cook on the first side until the fillets are nicely caramelized, then turn the fillets over and cook the second side until they are firm and no longer translucent.
To serve, spoon the vegetable mixture into four shallow bowls with a little of the cooking liquid. Place the seared salmon fillets on top of the vegetables and serve with crusty bread. Serves 4.
Artichokes are a notoriously tricky pairing. But Chef Jeff Rogers at Cindy’s Waterfront, says with this dish, the minerality and crispness of an unoaked Chardonnay is a sure bet, such as the local Wrath Ex Anima Chardonnay (Monterey County). Another choice Rogers recommends: Falanghina—an ancient grape grown in Campania, near Naples. It has notes of lime blossom and mimosa, and a minerality that slices through the flavors.