Heat the milk with the salt. When it comes to a boil, gradually add the semolina while stirring. Cook for a few minutes until the mixture thickens to a polenta-like consistency, then season with a pinch of nutmeg, the butter, and the grated cheese.
Let it cool slightly, then add the egg yolks and mix well until fully incorporated. Spread the dough onto a greased work surface, smooth it out with a damp spatula, and let it cool completely.

Meanwhile, prepare the filling. Remove the outer leaves and tips from the artichokes, cut them in half, and remove any fuzzy centers. Slice them thinly. Place the salmon fillet in a bamboo steamer lined with parchment paper. Add the sliced ginger for flavor and steam over boiling water for 15 minutes.

Check the gurnard fillets for any bones, remove the skin, and cut the flesh into pieces. Heat 2 tablespoons of olive oil in a skillet, add the gurnard and artichokes, and sauté for 5 minutes with a pinch of salt. Let the salmon cool, then remove the ginger and break the salmon into flakes by hand.

Cut the cooled semolina dough into rounds using a glass. Arrange them in individual baking dishes or a large baking dish, alternating with the two types of fish and the artichokes.

Drizzle with a little olive oil, sprinkle with breadcrumbs, and bake at 400°F (200°C) for about 30 minutes. In the last few minutes, turn on the broiler to brown the breadcrumb topping.