Preheat the oven to 425 degrees F. Place the salmon, skin side down, in a baking dish lined with parchment paper. Drizzle and sprinkle with lemon juice and olive oil; season with salt and pepper. Bake 15 minutes, or until just cooked through.
While the fish cooks, add the wine and garlic to a skillet and cook until the wine is reduced by half. Mix in the whipping cream and simmer until the cream reduces and creates a lightly thickened sauce. Add the artichokes and simmer until just heated through, about 2 minutes. Stir in the basil, salt and pepper. Plate the salmon, top with sauce and serve.