Recipe: Artichokes Benedict

ARTICHOKES BENEDICT

4 medium artichokes
4 slices (1/4-inch thick) Canadian bacon
4 eggs
Hollandaise Sauce (recipe follows)

Wash artichokes and trim. Stand artichokes upright in deep saucepan large enough to hold snugly.

Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork, adding a little more boiling water if needed.

Spread leaves of artichoke; remove center petals and fuzzy centers and discard.

Brown Canadian bacon slices in skillet; poach eggs.

TO SERVE:
Place bacon slices into artichoke centers, covering bottom and top with poached eggs. Spoon on hollandaise sauce.

HOLLANDAISE SAUCE

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/8 teaspoon paprika
Dash ground red pepper

In small saucepan, heat together egg yolks, water and lemon juice.

Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.

Stir in butter, 1 piece at a time, until melted. Stir in paprika, red pepper and salt to taste. Remove from heat. Serve warm.

Makes 4 servings
Source: California Artichoke Advisory Board