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["Artichoke Preparation: Cut the stems and most of the leaves off the artichoke.", "With a paring knife, whittle off the leaves at the base to expose the heart.", "Scrape the fibrous ""choke"" to leave only the disk-shaped heart.", "Rub the heart with lemon.", "Cook with salted boiling water for about 8 minutes.", "Drain and refresh with cold water.", "Set aside.", "Bearnaise Sauce: In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper.", "Boil to reduce to 3 tablespoons.", "Let cool.", "Meanwhile, melt the butter; cool slightly.", "Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise.", "Do not overcook or it will curdle.", "Whisk in the warm melted butter in a thin stream into the wine mixture.", "The sauce will thicken.", "Whisk in salt, cayenne and white pepper to taste.", "Keep warm in a pan of warm water.", "Poach the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar.", "Remove with a slotted spoon and trim edges.", "Keep in warm water.", "To assemble, heat the artichoke hearts and blot dry.", "Spoon a bit of the Bernaise Sauce into each heart.", "Place a poached egg on top and spoon more sauce over.", "Serve at once."]
