Artichoke Benedict

Recipe courtesy of California Artichoke Advisory Board.

Recipe Ingredients:

4 medium California artichokes
4 slices (1/4-inch thick) Canadian bacon
4 large eggs

Hollandaise Sauce:
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/8 teaspoon paprika
Dash ground red pepper

Cooking Directions:

1. Prepare artichokes by washing artichokes under cold running water. Pull off lower petals which are small or discolored. Cut stems close to base. (Use stainless knives to prevent discoloration.) Cut off top quarter and tips of petals, if desired. Plunge into acidified water to preserve color. (One tablespoon vinegar or lemon juice per quart of water.) Steam whole.
2. Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Spread leaves of artichoke open like flower petals.
   
3. Remove center petals and fuzzy centers from artichokes and discard. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.
4. For Hollandaise Sauce: In small saucepan, heat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir paprika, red pepper and salt to taste. Remove from heat. Serve warm. Cover and chill if not used immediately.

Makes 4 servings.

Recipe and photograph courtesy of California Artichoke Advisory Board.