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1
Prepare artichokes Cut off stems of artichokes flush with bottoms and discard.
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2
Using kitchen shears, trim outer three layers of leaves to 2 inches.
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3
Fill a large stockpot with 2 inches of water and set a steamer basket over the water.
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4
Stand artichokes upright in basket, cover pot, and bring to a boil over high heat.
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5
Steam until bottoms of artichokes are tender when pierced with the tip of a paring knife, 30 to 40 minutes.
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6
Remove artichokes from pot.
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7
When cool enough to handle, remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape.
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8
Using a teaspoon, remove fuzzy choke and any purple leaves and discard.
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9
If necessary, gently spread apart artichoke leaves with your fingers (to make room inside for the egg).
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10
Season with salt and pepper and cover to keep warm.
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11
Poach eggs Follow instructions on page 82 to poach the eggs and briefly drain, trimming the edges as desired.
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12
Serve Using a tablespoon, place one egg inside each artichoke (be careful not to pierce yolk).
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13
Spoon about 1 tablespoon Hollandaise Sauce over each egg, then drape with a slice of salmon.
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14
Serve immediately with more Hollandaise Sauce and salmon (if desired) on the side.
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15
Poached eggs will hold up well for up to 24 hours.
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16
To make ahead, immediately place them in an ice-water bath to stop the cooking, then transfer them to a bowl of cool water (it should just reach the tops of the eggs).
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17
If storing for longer than an hour, place bowl in the refrigerator (covered).
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18
Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through.
