This is one of our favorite wintertime pastas because it doesn’t require any fresh produce.

12 oz – Fresh salmon cut into 1” cubes
14oz can – quartered artichoke hearts, rinsed very well and drained
Juice of 2 medium lemons
1/3 cup good quality olive oil
2 tablespoons dried parsley flakes
Kosher salt to taste
Fresh ground pepper to taste
2 tablespoons unsalted butter
½ cup good dry white wine
4 oz plain fresh goat cheese
¼ cup finely grated pecorino romano
¼ cup chopped mildly flavored green olives
¼ cup milk for thinning
In a food processor emulsify olive oil in lemon juice along with salt, pepper & parsley
Put the salmon cubes and ½ of the artichokes in a bowl, add lemon mixture and toss.
Cover and refrigerate for several hours stirring once or twice

Puree other half of artichokes
Melt butter in saute pan over medium high heat.
Remove salmon cubes from marinade and saute in melted butter until they begin to develop a light brown crust.
Scoop salmon from pan and set aside.

Reduce heat and deglaze pan with the wine but do not allow the wine to evaporate
Add both cheeses and stir until melted and creamy. If necessary, thin slightly with milk.
Add olives, pureed artichokes, and the marinade with the quartered artichokes to pan
Heat, stirring almost continually, while pasta is cooking. (Use whatever pasta you like, but I think that spaghetti or linguini would work best.)

At the last minute stir salmon cubes back into sauce
Toss with pasta to mix.
Serves 4 as a main course, 6-8 as a primo