Prep: 1. Thaw artichokes. 2. Chop/slice: onion, parsley, leek, orange, and lemon. 3. In a bowl, whisk together the 1/2 cup orange juice and chardonnay. Make: 1. Coat slow cooker with 1 tablespoon olive oil. 2. Heat 2 tablespoons oil in a saucepan on medium-high. Add the onion, leeks, and artichokes, and sauté for 5 min. or until onion and leeks have softened. 3. Mix in parsley and season with salt. Transfer to slow cooker. 4. Slice salmon into 4 fillets and season with salt. Place on top of vegetables; top with orange and lemon slices. 5. Pour liquid mixture over fish and vegetables. Cover and cook on high for 1 1/2 hours, or until fish is opaque and firm to the touch.
Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/ Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk