| |
| Artichoke Benedict |
| |
| 4 |
|
medium artichokes |
|
| 1 |
|
small lemon, juiced |
|
| 1/2 tsp |
|
salt |
|
| 4 |
|
(¼-inch) slices Canadian bacon |
|
| 4 |
|
eggs |
|
| Hollandaise
Sauce |
|
| 3 |
|
egg yolks |
|
| 1/4 cup |
|
water |
|
| 2 Tbs |
|
lemon juice |
|
| 1/2 cup |
|
cold butter, cut into 8 pieces |
|
| 1/8 tsp |
|
paprika |
|
| 1/8 tsp |
|
cayenne pepper |
|
|
|
|
| |
| 1 |
Wash artichokes under cold running water.
Cut off stems at base and remove small bottom leaves.
Stand artichokes upright in a deep saucepan large enough
to hold snugly. Add lemon juice, salt and 2 to 3 inches
of boiling water. |
| 2 |
Cover and simmer for 35 to 45 minutes
or until bases can be pierced easily with a fork. Check
periodically to add more boiling water, if needed. Turn
artichokes upside down to drain. |
| 3 |
While artichokes are draining, brown
Canadian bacon in skillet. Poach eggs in simmering water. |
| 4 |
Spread leaves of artichoke open like
flower petals. Remove center petals and scrape out fuzzy
choke and discard. Place bacon slices into artichoke centers,
covering bottom and top with poached eggs. Spoon on hollandaise
sauce and serve immediately. |
| Hollandaise Sauce |
| 1 |
Prepare hollandaise sauce by heating
egg yolks, water and lemon juice in a small saucepan.
Cook over very low heat, stirring constantly, until yolk
mixture begins to bubble at edges. Whisk in butter, 1
piece at a time, until melted and sauce is thickened.
Stir in paprika and cayenne pepper. Season with salt to
taste. Remove from heat. |
|
| |
| Servings: 4 |
| Preparation time: 15 minutes |
| Cooking time: 45 minutes |
| |
| Recipe Type |
| Breakfast, Brunch |
| |
| Recipe Source |
| Source: Nestlé
|
| Recipe by the California
Artichoke Advisory Board |
|
|
|
|
