1 (4 ounce) can artichoke hearts, drained and coarsely chopped
2 (8 ounce) cans artichoke hearts, drained
1 (8 ounce) can artichoke hearts with liquid
1 1/2 pounds salmon, cut into 1/2 inch cubes
1/4 cup Swiss wine
Chop artichoke hearts into small pieces; set aside.
Place artichoke hearts, drained and coarsely chopped in a large stockpot. Stir in artichoke hearts, artichoke hearts with liquid, salmon, and Swiss wine. Cover, reduce heat, and simmer until artichoke hearts are lightly browned, about 30 minutes.