Salmon with baked artichokes

Marinate the salmon (half an hour if fresh, overnight if frozen) in the refrigerator with chopped garlic, parsley, grated lemon and a few lemon slices above and below the salmon. Season with salt and pepper.

On the other hand, remove some layers of the artichoke and cut the stem so that it has a solid base. Add a garlic and parsley paste, salt, pepper and lemon zest as with the salmon.

Put everything in a baking dish and heat over medium heat for about 20 minutes. Then turn over and add a little soy to the artichokes to prevent them from drying out.

Serve and squeeze the juice of a lemon over the artichokes if desired.