- 4 medium
- 4 slice
- (1/4- inch thick) canadian bacon
- egg yolks
- 1/4 c
- 2 Tbsp
- lemon juice
- 1/2 c
- firm cold butter, cut into eighths
- 1/8 tsp
- 1 dash(es)
- cayenne pepper
Wash artichokes under cold running water.
Pull off lower petals which are small or discolored.
Cut stems close to base (using a stainless knife to prevent discoloration).
Cut off top quarter and tips of petals, if desired.
Plunge into acidified water (1 Tbsp vinegar or lemon juice per quart of water) to preserve color.
Poach eggs in boiling, salted water.
Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
Spoon on Hollandaise Sauce and serve immediately.
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 paprika and cayenne pepper; remove from heat. Serve warm.
Cover and chill if not used immediately.
Makes 3/4 cup
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.