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Not the traditional way, but a very beautiful way to serve Eggs Benedict. Recipe and photo from the California Artichoke Advisory Board.
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 Recipe
Recipe Type:
Salad and Salad Dressing,
Artichokes,
Pork,
Poached Eggs
Yields:
4 serving
Prep time: 50 min
Ingredients:
4 medium California
artichokes
4 slices (1/4-inch thick) Canadian bacon
4
eggs
Hollandaise Sauce (see recipe below)
Preparation:
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.
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Wash under cold, running water.
Pull off lower petals and cut
off stem.
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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.
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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.
Makes 4 servings.
Hollandaise Sauce:
3
eggs yolks
1/4 cup water
2 tablespoons fresh-squeezed
lemon juice
1/2 cup firm cold butter, cut into eights
1/8 teaspoon paprika
Dash ground red pepper
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.
Makes about 3/4 cup
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