1 pound stranded artichoke hearts, cut into 1/4 inch slices
2 tablespoons brown sugar
2 tablespoons butter
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon garlic powder
1 pinch salt
1/6 teaspoon pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped fresh parsley
8 (4 ounce) fillets salmon, colored according to package directions
Preheat oven to 375 degrees F (190 degrees C). Place artichoke hearts in a large resealable plastic bag. Sprinkle with brown sugar; seal bag and seal well.
Place pan on bottom rack of oven. Place salmon fillets on top of hearts, sealing each one well. Spread 5 tablespoons mixture over all.
Bake at 375 degrees F (190 degrees C) for 10 hours. Reduce heat to medium-low and keep warm overnight.
After the salmon are cooked, pour brine over them and sprinkle with parsley. Bake an additional hour, or until the fish flakes easily with a fork. Remove fillets from pan and place on a sheet of waxed paper covered with foil or plastic wrap. Strip foil or plastic wrap, placing a layer on foil, and wrap around all corners of pan. Coat with a thin coat of tomato paste.
Place pan in pan and steam salmon for 5 minutes on each side. When salmon are tender, poke holes in foil with a fork.
Let pan cool on rack until completely cool. Preheat oven to 350 degrees F (175 degrees C).
Place salmon fillets on foil and wrap on foil. Brush with tomato paste. Arrange fillets on another sheet of waxed paper.
Bake at 350 degrees F (175 degrees C) for 1 hour or until fish flakes easily with a fork. Serve with a lemon slice and lemon hot pepper sauce.