Poached Salmon with Artichoke Confit

Poached Salmon with Artichoke Confit

Poached Salmon with Artichoke Confit

In celebration of our 17 year anniversary, I wanted to make something extra delicious and also try something completely new.  As usual Bon Appetit provided lots to choose from.

Because it was a weeknight, I opted to buy prepared artichoke hearts rather than going through the process detailed in the recipe.  It worked okay, although I’d say if you’re going for the faster method artichoke bottoms would probably work better than artichoke hearts.

We served it with rustic Italian olive bread and a delicious pinot noir.  Tasted like celebrated love.



  • 5 tablespoons fresh lemon juice, divided
  • 4 artichokes
  • 6 sprigs thyme
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  •  cups olive oil
  • ½ cup fresh fava beans (from about ½ lb. pods) or frozen, thawed
  • Kosher salt
  • ½ cup shelled fresh peas (from about ½ lb. pods) or frozen, thawed
  • ¾ cup green olives, coarsely chopped
  • ½ cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems
  • ½ cup torn fresh mint leaves
  • Freshly ground black pepper


  • 4 sprigs flat-leaf parsley
  • 4 sprigs dill
  • 1 lemon, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup dry white wine
  • 1 tablespoon black peppercorns
  • Kosher salt
  • 4 6-oz. skinless salmon fillets


  • Add 3 Tbsp. lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1” intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.


  • Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15–20 minutes; let cool in oil.
  • Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
  • Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.
  • Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add ¼ cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 Tbsp. lemon juice; toss and season with salt and pepper.
  • DO AHEAD: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.


  • Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6–8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.

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