Artichoke Benedict

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 medium artichokes
• 4 slices canadian bacon (1/4-inch thick)
• 4 eggs
• 3 egg yolks
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 cup firm cold butter, cut into eighths
• 1/8 teaspoon paprika
• ground red pepper

Recipe

• 1 preparing artichokes.
• 2 wash artichokes under cold running water.
• 3 cut off stems at base and remove small bottom leaves.
• 4 stand artichokes upright in deep saucepan large enough to hold snugly.
• 5 add 1 teaspoon salt and two to three inches boiling water.
• 6 (lemon juice, herbs, garlic powder or onion powder may be added, if desired).
• 7 cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
• 8 (add a little more boiling water, if needed).
• 9 turn artichokes upside down to drain.
• 10 artichoke benedict.
• 11 brown canadian bacon slices in skillet.
• 12 poach eggs in boiling, salted water.
• 13 spread leaves of artichoke open like flower petals.
• 14 remove center petals and fuzzy centers from artichokes and discard.
• 15 place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
• 16 holladnaise sauce.
• 17 in small saucepan, heat together egg yolks, water and lemon juice.
• 18 cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
• 19 stir in butter, 1 piece at a time, until melted and sauce is thickened.
• 20 stir paprika, red pepper and salt to taste.
• 21 remove from heat.
• 22 spoon over eggs.