Cook the potatoes in salted boiling water for 15 to 17 minutes, until tender. Drain, return to the pan and cover to keep warm.
Meanwhile, heat the oil (use the oil from the artichoke jar for extra flavour) on a high heat, in a lidded non-stick frying pan. Season the salmon and sear for 2 minutes on each side until golden (it will finish cooking in the sauce). Set aside on a plate.
Reduce the heat, add the shallot and garlic and cook gentry for 2 minutes, stirring. Add the stock and simmer for 5 minutes.
Stir the chopped artichokes into the pan along with the cream cheese and lemon zest. Add the chard or leafy greens, cover and allow to wilt for 3 minutes. Nestle in the salmon fillets and simmer gently, covered for 4 to 5 minutes or until the salmon is just cooked through. Remove from the heat and carefully stir the parmesan into the sauce around the salmon until it’s melted. Check the seasoning, to taste.
Season the potatoes with salt and freshly ground black pepper, and sprinkle over the lemon juice. Serve with the salmon and creamy artichoke sauce.