1 (14 ounce) can salmon, drained
2 cups water
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
3 cloves garlic, minced
1 onion, chopped
1 tablespoon dried basil
1 dash dried thyme
1 pinch salt
1 teaspoon ground black pepper
1 (14 ounce) can artichoke hearts, drained
2 (28 ounce) cans artichoke hearts, drained
In a large saucepan, mix the salmon, water, oil, flour, salt, garlic, onions, basil, thyme, salt, pepper, artichoke hearts and artichoke hearts.
Bring to a slow boil. Reduce heat to medium, stirring occasionally, until boiling. Reduce heat to low. Cover, reduce heat to medium, and simmer 30 minutes.
Drain off liquid and stir in. Stirring occasionally, reduce heat to low. Cook 5 to 10 minutes, stirring occasionally, until liquid is absorbed. Remove from heat. Stir in artichoke hearts and artichoke hearts. Serve over fish.
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