Name: Poached Salmon with Artichoke Confit
Yield: 4 Servings
Ingredients: 5 tablespoons fresh lemon juice, divided; 4 artichokes; 6 sprigs thyme; 4 garlic cloves, peeled; 2 bay leaves; 1 tablespoon black peppercorns; 3½ 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

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Michael Graydon + Nikole Herriott

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.

Recipe notes