Instructions

Preheat the oven to 400°F and line a sheet pan with foil or parchment.

Fill a medium bowl with cold water and one tablespoon of juice from the lemon. Cut the stems off the artichokes and trim about 1/2 inch off the tops. Peel off the tough outer green leaves and slice the artichokes in half, placing them in the bowl of lemon water as you go to keep them from browning too much.

Drain the artichokes, pat them dry, and place them on the baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat, and then arrange the artichokes cut side down. Roast for 10 minutes, flip, and roast for an additional 10 minutes.

While the artichokes are roasting, prepare the salmon. Heat a cast iron skillet over medium-high heat for about a minute. Season the salmon with salt and pepper on both sides. Add one teaspoon each of ghee and then add the salmon to the pan, skin side down. Let it cook for about 5 minutes, until the skin is nicely browned and the bottom half of the fillet appears opaque. While the salmon is cooking, cut the shallot in half and slice it thinly. Drain and rinse the capers. Flip the salmon over and cook for 3-5 minutes on the second side, until browned and cooked through. Transfer the salmon to a plate and cover lightly with foil.

Reduce the heat to medium. Add the shallot and the remaining teaspoons of ghee to the pan. Cook, stirring frequently, for about 2 minutes, until the shallots are browned and softened. Stir in the capers and two teaspoons of lemon juice, or to taste. Spoon the shallots, capers, and pan juices on top of the salmon. Serve hot with the roasted artichokes and lemon slices, if desired.