Ingredients for Poached Salmon with Artichoke Confit

• 80ml fresh lemon juice, divided

• 4 artichokes

• 6 ramitas de tomillo

• 4 dientes de ajo, pelados

• 2 hojas de laurel

• 1 cucharada de granos de pimienta negra

• 850ml olive oil

• 120ml fresh fava beans (from about 230g pods) or frozen, thawed

• Sal kosher

• 120ml shelled fresh peas (from about 230g pods) or frozen, thawed

• 110g green olives, coarsely chopped

• 1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems

• 1/2 cup torn fresh mint leaves

• Pimienta negra recién molida

• 4 ramitas de perejil de hoja plana

• 4 ramitas de eneldo

• 1 limón, en rodajas finas

• 2 cucharadas de jugo de limón fresco

• 240ml de vino blanco seco

• 1 cucharada de granos de pimienta negra

• Sal kosher

• 110g skinless salmon fillets

Add 45ml 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 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 tablespoons 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 725ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.