Trim and steam artichokes until they can be pierced through the stems easily with a fork. Rinse in icy cold water, halve and scrape out the chokes. Halve again and re-steam for five more minutes.
In a bowl, whisk 2 tablespoons Colman’s mustard and 2 tablespoons lemon juice. Slowly drizzle in 1/2 cup olive oil and whisk until an emulsion has formed. Whisk in 1 cup peeled, de-seeded, pureed tomatoes, 2 tablespoons tarragon, 2 tablespoons minced shallots, 1/3 cup raw vinegar, 1/3 cup wine, and 2 tablespoons blend of parsley, salt, and cayenne.
Layer potatoes in a pan with olive oil and salt on the bottom. Add 1/4 cup of water, cover and cook on medium-high until soft. Continue till browned and crisp on the one side.
Pre-heat the oven to 425*. Place salmon fillets on a foil lined baking sheet . Drizzle with olive oil and season generously with salt and pepper. Calculate five minutes per half-inch thickness. These particular fillets finished in nine minutes.
Dish, adding some spring sauce over the salmon and setting out the remainder in a sauce boat. Serve with a Cabernet Sauvignon; the 2006 Echeverria from Chile that we had with this dinner was outstanding.