2 tablespoons olive oil
2 cloves garlic, minced
7 (4 ounce) fillets salmon
1 teaspoon olive oil
2 teaspoons minced fresh ginger root ginger
1 teaspoon salt
1 teaspoon vegetable oil
2 (10 ounce) cans artichoke hearts
3 ounces artichoke hearts with juice
Heat olive oil in 2 tablespoons olive oil in a large saucepan over medium heat. Add garlic and ginger, stirring gently. Add salt and oil mixture; stir gently. Cook, stirring constantly, for 5 to 7 minutes.
When mixture begins to bubble, add green onions and green onions; cook, stirring, for 3 minutes. Add artichoke hearts and artichoke hearts with juice. Mix well. Cover, reduce heat to low, and simmer for 10 minutes.