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1
In a large saute pan, over medium heat, melt 2 tablespoons of the butter.
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2
Stir in the flour and mix well.
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3
Cook for 1 minute.
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4
Whisk in the milk and cream slowly and bring the sauce to a boil.
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5
Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes.
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6
Stir in the spinach and season with salt and pepper.
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7
Continue to simmer for 1 minute.
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8
Remove from the heat and keep warm.
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9
In another saute pan, over medium heat, melt the remaining butter.
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10
Add the artichoke bottoms to the pan and saute for 2 minutes.
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11
(just to heat the artichokes through) Season the artichokes with salt and pepper.
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12
Cover the pan with a lid and remove from the heat.
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13
Bring a pot of salted water to a boil.
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14
Add the vinegar to the water.
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15
Crack each egg into a small cup.
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16
Carefully side one egg into the water.
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17
When the water has come back to a slight boil, side in another egg.
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18
Continue the process until all the eggs are in the water.
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19
Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2 1/2 minutes.
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20
Remove the eggs from the water and drain on a paper-lined plate.
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21
Season the eggs with salt and pepper.
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22
To assemble, spoon the creamed spinach in the center of each artichoke bottom.
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23
Place the filled artichokes on a platter.
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24
Lay the poached eggs directly on top of the creamed spinach.
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25
Drizzle the hollandaise over the poached egg.
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26
Garnish with parsley.
