Artichoke Bottoms With Chipotle Roasted Salmon

Ingredients:

• 4 medium artichokes
• 8 ounces salmon
• 2 teaspoons chipotle chiles -- pureed
• non stick cooking spray
• 1/2 cup cooked potato -- grated or mashed
• 2 tablespoons red onion -- grated
• 2 teaspoons capers
• 1 1/2 tablespoons cilantro -- chopped
• 1 tablespoon olive oil
• 1 small lemon -- juice only
• 8 leaves butter lettuce
• 4 lemon wedges -- for garnish

Preparation:

• 1.
• Prepare and cook medium artichokes ~ Preheat oven to 450 degrees 2.
• Rinse salmon under cold water, pat dry and rub with pureed chipotle chiles.
• 3.
• Place on a lightly oiled baking sheet, season with salt and pepper and roast in the oven for about 8 minutes or to taste.
• remove and cool.
• 4.
• In a bowl, flake the salmon and combine with potato, onion, capers, cilantro, oil and lemon juice.
• Adjust seasoning as necessary. 5. Pull all of the leaves off the cooked artichoke, set aside. Remove and discard the choke and thistle. 6. Fill with salmon filling and serve.