6 ounce package of smoked salmon, drained of any juices and chopped with a fork until you no longer have huge chunks of salmon (you want to be able to see that you have salmon in the pasta)
1/2 of a 16 ounce bag of pasta (I used a Fusilli pasta), cooked
1 tomato de-seeded and diced
1 can artichoke hearts, drained
about a 1/4 cup Parmesan Cheese, grated
about a 1/4 cup Romano Cheese, grated
Bechamel Sauce (recipe below)
2 tablespoons unsalted butter
3 tablespoons flour
2 cups hot milk
salt and freshly ground pepper
Melt the butter in a heavy saucepan, blend in flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk at once. Place back on heat and bring to a boil, whisking until thick. Simmer, stirring for 2 minutes. Season to taste.
Once the Bechamel Sauce is done, add a little bit of the parmesan and romano cheese. Stir until slightly melted. Stir in artichokes and smoked salmon, add tomato. Add sauce mixture to the pasta and toss until pasta is coated. To serve top pasta with a little bit of grated parmesan and romano cheese.