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1
Split the artichoke in half and scoop out the entire artichoke.
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2
Place the artichoke in a pot of boiling salted water.
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3
This will cook for about 20 minutes.
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4
Peel the potatoes and then with a cheese grater on a medium opening, grate the potatoes and let sit on a bowl of cold water.
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5
Dice 1 bunch of scallions and keep near potatoes.
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6
Shave 2 ears of corn and dice 4 pieces of bacon, keep this together in a small bowl.
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7
Take the 2 salmon fillets season with salt and pepper and place the skin side up in a hot skillet that has a teaspoon of cooking oil in it.
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8
Allow the salmon to cook for about 5 minutes before turning it over.
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9
While the salmon is cooking, strain the potatoes of all possible liquid, return them to a large bowl then add the scallions and season with salt and pepper.
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10
Form this into 3-inch diameter patties and cook in a hot saute pan with a teaspoon of olive oil.
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11
Do not turn the patties over until the edges are brown.
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12
These will take about 3 to 4 minutes to cook on each side.
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13
Remove the potato cakes, then add the corn and bacon and 1 tablespoon of butter and cook this over a medium heat until the bacon is done.
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14
Season with salt and pepper.
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15
Place the potato cakes on plates, place the salmon fillets on top, then garnish with the corn and bacon topping.
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16
Strain the artichoke halves.
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17
Place these into a hot saute pan with 1 tablespoon extra virgin olive oil, salt, pepper, and the juice of 1 lemon.
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18
Garnish the salmon plates with the artichoke halves.
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19
Enjoy.
