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1
Heat the olive oil in a skillet over medium heat.
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2
Add the garlic; cook, stirring, until golden.
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3
Using a slotted spoon, transfer the garlic to paper towels.
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4
Reserve the oil.
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5
Fill a pot with cold water.
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6
Add the juice of 2 lemons, then add the 2 lemon halves to the pot.
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7
Cut off the top inch of an artichoke with a serrated knife.
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8
Cut off the stem and snap off the tough outer leaves.
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9
Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot.
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10
Repeat with the remaining artichokes.
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11
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.
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12
Simmer 4 minutes, then drain.
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13
Discard the lemon halves.
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14
Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Thinly slice the remaining lemon.
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15
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.
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16
Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes.
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17
Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil.
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18
Add the salmon, skin-side down, and rub with any remaining garlic oil.
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19
Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper.
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20
Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes.
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21
Cut into 6 pieces and divide among plates.
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22
Serve with the roasted artichoke mixture.
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23
Top with the parsley and fried garlic.
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24
Photograph by Con Poulos
