Salmon With Baby Artichokes - extra-virgin olive oil

Method

• Heat the olive oil in a skillet over medium heat.
• Add the garlic; cook, stirring, until golden.
• Using a slotted spoon, transfer the garlic to paper towels.
• Reserve the oil.
• Fill a pot with cold water.
• Add the juice of 2 lemons, then add the 2 lemon halves to the pot.
• Cut off the top inch of an artichoke with a serrated knife.
• Cut off the stem and snap off the tough outer leaves.
• Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot.
• Repeat with the remaining artichokes.
• Add 1/4 teaspoon salt and 1 tablespoon of the reserved garlic oil to the pot and bring to a simmer over medium-high heat.
• Simmer 4 minutes, then drain.
• Discard the lemon halves.
• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Thinly slice the remaining lemon.
• Pat the artichokes dry; toss in a large baking dish with the onion, lemon slices, 2 tablespoons of the reserved garlic oil, 3/4 teaspoon salt, and pepper to taste.
• Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes.
• Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil.
• Add the salmon, skin-side down, and rub with any remaining garlic oil.
• Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper.
• Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes.
• Cut into 6 pieces and divide among plates.
• Serve with the roasted artichoke mixture.
• Top with the parsley and fried garlic.
• Photograph by Con Poulos