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Artichoke Benedict
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Check out Linda's great Artichoke Recipes and Appetizer Recipes for more great cooking ideas. Also learn about the History and Legends of Artichokes and check out How to purchase, store, prepare, cook, & eat artichokes (with photos). Artichoke Benedict 4 medium California
artichokes Wash artichokes under cold, running water. Pull off lower petals and cut off stems. Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color. TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. NOTE: If desired, oil, lemon juice and seasonings can be added to cooking water. Cover and boil gently approximately 25 to 40 minutes, depending on size, or until petal near the center pulls out easily. Stand artichoke upside down on a rack to drain and cool. When cool, spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard.
Brown Canadian bacon slices in skillet; place browned bacon slices into artichoke centers, covering bottom. Poach eggs in boiling, salted water. Learn how to properly How To Poach Eggs. To
Serve: Top each prepared artichoke with bacon slices (one each artichoke),
and with one poached egg.
Spoon Hollandaise Sauce over the top and serve immediately. Hollandaise Sauce: In small saucepan over
low heat, heat
together egg yolks, water, and lemon juice,
stirring constantly, until yolk mixture bubbles at edges. Stir in
butter, 1 piece at a time, until melted and sauce is thickened. Stir
in paprika, red pepper. and salt to taste. Remove from heat. Serve warm.
Cover and chill if not used immediately.
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