| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 6 large cloves garlic, thinly sliced
- 3 lemons
- 16 baby artichokes
- Kosher salt
- 1 red onion, cut into thin wedges
- Freshly ground pepper
- 1 2 1/4-pound salmon fillet (in one piece)
- 1 1/4 teaspoons fennel seeds, crushed
- 1/4 teaspoon red pepper flakes
- 3 tablespoons torn fresh parsley
Instructions
- 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.
Nutrition Facts
| Calories | 422 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 77 milligrams |
| Sodium | 270 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 6 grams |
| Protein | 40 grams |
| Sugar | 2 grams |
Reviews
Not easy. The artichokes turned out hard and pretty much inedible. I’m sure I did something wrong but that’s why I’m saying it wasn’t an easy level recipe. The salmon was tasty, but overcooked at 15-20 minutes in a 400 degree oven.