Overall, you'll steam the artichokes, then briefly bake then broil the salmon, while making the accompanying sauce.

Prepare a steamer for the artichokes. Trim the artichokes aggressively of the outer leaves (I took off about 4 full layers) until you are left with the hearts. Cut the spikes with kitchen shears. Put in acidulated water (water with just a little bit of lemon juice) to keep them from browning. Put the artichokes, leaf side down, into the steamer, and steam for 30 minutes.

Meanwhile, rinse the salmon in cold water and dry thoroughly with paper towel.

Preheat the oven to 400 degrees. In my case, the salmon was about 1.25" thick, and I baked it for 10 minutes in the oven and finished it by broiling it on the second-from-top shelf for another 5 minutes. Prepare a baking dish with a little vegetable oil in the bottom of the pan, just to keep the skin from sticking.

Add the salmon, and surround with celery and onion wedges. Sprinkle kosher salt on top, and add 2-4 slices of butter to the top. When the artichokes are finished, put the salmon in the 400 degree oven for 10 minutes and make the sauce.

Sauce:

Remove the artichokes from the steamer, and, working carefully, split each artichoke lengthwise down the middle to create 4 halves. Using a sharp spoon, remove the core of the artichoke (the "choke"). It should remove easily. Take care not to destroy the shape of the artichoke -- it will be tender and easy to break.

In a saute pan, bring 3-4 tablespoons of butter to melt, and add the diced shallots, some more kosher salt and pepper to taste. When the butter foams and the shallots are tender, add the wine and turn up the heat. Reduce the sauce down by half, and add another tablespoon or so of butter. Squeeze in the lemon juice.

By now, you should check on the salmon, and add a broiling finishing touch, to brown the top. Turn on the broiler, and monitor the salmon every 2 minutes or so until done. (Mine took about 8 minutes to develop a slightly brown top).

Remove salmon, and plate -- salmon, topped with artichoke half, and pour lemon-shallot butter sauce on top. Serve immediately (with the wine you used.)