Pan-seared salmon fillet in sesame seeds and artichoke purée

- Place artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.

- Crush the artichokes with olice oil and lemon juice and blend to make a smooth purée. Season to taste with salt and freshly ground black pepper and heat gently to warm through.

- Season salmon fillets with salt and pepper, roll in sesame seeds. Cook over high heat until lightly browned, about 3 minutes. Turn the fillets and cook the other side. Transfer the fillets to a plate and cut into thick slices.