Remove the artichokes from the oil and drain. Chop the leaves off and use only the meat of the heart.
Cut the cloves of garlic in half and sauté lightly in butter.
Place garlic and artichokes in a food processor (or blender if you don’t have one) and blend. Add a splash of olive oil and Parmesan cheese. Add salt and pepper to taste.
Preheat the oven to 350.
Place the salmon in a baking dish lightly covered with olive oil. Sprinkle with salt and pepper and splash the champagne vinegar in the pan.
Half an inch in- make a slit about an inch deep (depending on the thickness of the portion) and leave about 1/2″ at the opposite end so the stuffing won’t fall out. Spoon in the pate until there is enough stuffing for you.
Bake for 20 minutes. Sprinkle with a bit of Parmesan cheese and let broil on low.
***If you have leftover pate– it goes nicely spread on toast points as an appetizer.