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1
Preparing Artichokes.
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2
Wash artichokes under cold running water.
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3
Cut off stems at base and remove small bottom leaves.
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4
Stand artichokes upright in deep saucepan large enough to hold snugly.
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5
Add 1 teaspoon salt and two to three inches boiling water.
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6
(Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
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7
Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
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8
(Add a little more boiling water, if needed).
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9
Turn artichokes upside down to drain.
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10
Artichoke Benedict.
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11
Brown Canadian bacon slices in skillet.
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12
Poach eggs in boiling, salted water.
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13
Spread leaves of artichoke open like flower petals.
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14
Remove center petals and fuzzy centers from artichokes and discard.
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15
Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
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16
Holladnaise Sauce.
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17
In small saucepan, heat together egg yolks, water and lemon juice.
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18
Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
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19
Stir in butter, 1 piece at a time, until melted and sauce is thickened.
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20
Stir paprika, red pepper and salt to taste.
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21
Remove from heat.
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22
Spoon over eggs.
