Salmon with Globe Artichokes & Butter Sauce

Serves 2-4

Time 45 minutes

Ingredients

To Cook the Artichoke

6 large artichokes, peeled and choke removed

1 onion, halved

3 cloves garlic

½ leek

1 cup white wine

1L water

½ bunch of thyme

2 thick fillets of salmon

150g butter

½ shallot, finely chopped

½ cup fresh peas

½ cup snow peas, chopped

½ bunch of thyme, chopped

½ bunch of dill, chopped

½ bunch of chervil, chopped

A drizzle of white wine

Extra virgin olive oil

Salt and pepper

Method

Peel the artichokes and poach in a pot with wine, leek, garlic, onion, thyme and water for 20-30 minutes. When the artichokes are firm but cooked through, turn the pot off and let them cool down in the liquid.

Remove artichokes and slice them in quarters to get ready for cooking.

Season the salmon and sear in a heated pan with a splash of olive oil. Then, add half of the butter and a pinch of thyme, continually spooning the butter over the salmon.

In the meantime, in another pan, sweat shallot in butter. Add the peas and snow peas, crisp, artichokes, a splash of white wine and a tablespoon of water and saute for a few minutes. Season and fold through dill and chervil.

Serve the salmon alongside the vegetables. Garnish with some freshly chopped parsley and enjoy!