Skin the salmon fillets and make sure there are no bones. Chop the salmon flesh into neat dice. Put a large frying pan on low flame and cook the shallots and garlic in olive oil. Add the salmon, season with salt & pepper and cook in the same pan. Splash with the wine and allow evaporating. To prepare the pesto, drain the artichokes and reserve the oil. Whizz together with the dill, pine nuts and pecorino cheese, adding enough oil to bind the ingredients. Next, toast the bread crumbs with the olive oil and lemon zest, season with salt and pepper, set aside. Boil the pasta according to the packet instructions. Drain and toss together with the salmon, return to the heat and bind with the dill-artichoke pesto. Serve sprinkled with the lemony bread crumbs.