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Salmon with Barigoule
Barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are added to modern versions. We add cremini mushrooms for their earthy depth and meaty texture that balance the acidity of the wine and complement the mildness of the artichokes. To make this doable on a weeknight, we use canned artichokes rather than fresh, but to keep their flavor as bright as possible, we cook them in the broth only for as long as it takes to heat them through.
6-ounce salmon fillets, each about 1 inch thick