Poached Salmon with Artichoke Confit

Halve artichoke lengthwise and scoop out choke with a spoon.

Transfer artichoke to lemon water to prevent discoloration.

Drain artichokes; pat dry.

Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling.

Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15-20 minutes; let cool in oil.

Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes.

Using a slotted spoon, transfer to a colander set in a bowl of ice water.

Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.).

Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes.

Drain; transfer to colander in ice water.

Drain and add to bowl with fava beans.

Using a slotted spoon, transfer artichokes to bowl with peas and fava beans.

Add 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 tablespoon lemon juice; toss and season with salt and pepper.

Do Ahead: Artichokes can be poached 1 day ahead.

Keep in oil; cover and chill.

Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt.

Add salmon; cover.

Reduce heat and simmer gently until just opaque throughout, 6-8 minutes.

Using a large spatula, remove salmon and lemon slices from poaching liquid.

Serve salmon with artichoke salad and lemon slices.