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1
Squeeze the lemon half into a bowl of cold water and add the lemon half to the water.
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2
Working with 1 baby artichoke at a time, cut off the top one-third of the leaves and trim the stem to 1/2 inch.
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3
Pull off the tough outer leaves until you reach the tender yellow ones.
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4
Quarter the artichoke lengthwise and drop the quarters into the lemon water.
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5
In a large skillet, heat 3 tablespoons of the olive oil until shimmering.
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6
Add the sunchokes, season with salt and pepper and cook over moderately high heat, stirring frequently, until tender and browned, about 12 minutes.
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7
Add 1/2 cup of the stock and cook, scraping up any browned bits from the bottom of the skillet, until the stock is reduced to a syrupy glaze, about 2 minutes.
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8
Season with salt and pepper and transfer the sunchokes to a plate.
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9
Drain the baby artichokes and pat them dry.
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10
Wipe out the skillet; add 3 tablespoons of the olive oil and heat until shimmering.
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11
Add the baby artichokes and cook over moderate heat, turning occasionally, until crisp-tender and browned, about 5 minutes.
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12
Add the garlic and thyme sprig and cook until fragrant, about 30 seconds.
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13
Add the remaining 1/2 cup of stock and the 1 tablespoon of lemon juice and simmer until the artichokes are tender and glazed, about 5 minutes.
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14
Stir in the sunchokes and the spinach and cook over high heat just until the spinach wilts, about 1 minute.
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15
Discard the thyme sprig.
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16
Keep warm.
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17
Light a grill or preheat a grill pan.
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18
Rub the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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19
Grill the salmon over a medium-hot fire until golden and cooked through, 2 minutes per side.
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20
Spoon the vegetables onto plates and top with the salmon.
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21
Drizzle the salad with the Warm Fennel Vinaigrette and serve.
