Artichoke Benedict

READY IN: 50mins




  • Preparing Artichokes.
  • Wash artichokes under cold running water.
  • Cut off stems at base and remove small bottom leaves.
  • Stand artichokes upright in deep saucepan large enough to hold snugly.
  • Add 1 teaspoon salt and two to three inches boiling water.
  • (Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
  • Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
  • (Add a little more boiling water, if needed).
  • Turn artichokes upside down to drain.
  • Artichoke Benedict.
  • Brown Canadian bacon slices in skillet.
  • Poach eggs in boiling, salted water.
  • Spread leaves of artichoke open like flower petals.
  • Remove center petals and fuzzy centers from artichokes and discard.
  • Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
  • Holladnaise 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.
  • Spoon over eggs.