Prep time: 25 mins Cooking time: 45-50 mins (serves 10) Ingredients 50ml:olive oil 60g: onion, chopped 30g: garlic, chopped 500g: artichoke hearts, boiled 10g: fresh thyme, plus a little extra for the asparagus 100ml:chicken stock 100ml:cooking cream 1.2kg:salmon fillets, cut into 120g pieces 70g: butter 400g:asparagus, boiled and tipped salt and pepper Preparation 1. To prepare sauce, heat 20ml olive oil in a saucepan and sauté onion, garlic, artichokes and thyme for 5 minutes. Add stock and cook until artichokes are soft. 2. Add cream and bring to a boil. Reduce heat and simmer for 15-20 minutes. Let it cool, blend until smooth and set aside. 3. Preheat oven to 180°C. Season salmon with salt and pepper and drizzle with remaining olive oil. Pan-fry salmon then cook in oven for 10-15 minutes. 4. Melt butter in a frying pan and sauté asparagus until glossy. Sprinkle with extra thyme, check seasoning and set aside. 5. To serve, spoon artichoke sauce on a plate, top with asparagus and fish. Garnish with rösti if desired. From: Gulfnews