Tired of the same old breakfast? Artichoke Benedict is a delicious way to add sunshine to the start of your day.
Recipe from the California Artichoke Advisory Board.
1 recipe Blender Hollandaise Sauce (recipe below)
4 medium artichokes
4 slices Canadian bacon, 1/4-inch thick
Prepare hollandaise sauce; set aside. Wash artichokes. Cut off stems and remove small bottom leaves.
Stand artichokes upright in deep saucepan large enough to hold them snugly. Add 1 teaspoon salt to 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. Add a little more boiling water if needed.
Turn artichokes upside down to drain. Spread leaves open like the petals of a flower. Carefully remove center petals and fuzzy centers from artichoke bottoms with a spoon and discard; keep artichokes warm.
Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water.
Place bacon slices in artichoke centers, covering bottom, and top with poached eggs. Spoon on hollandaise sauce and serve immediately.
Yield: 4 servings.
Blender Hollandaise Sauce:
Blend 3 egg yolks, 2 tablespoons lemon juice and 1/4 teaspoon salt in electric blender. Using low speed, slowly add 1/2 cup hot melted butter or margarine. To keep warm, pour into heatproof dish and cover. Place in saucepan of hot water. Stir occasionally. If sauce thickens too much, add 1 or 2 teaspoons water; beat until smooth.
Yield: About 1 cup.
MEMO: For a free recipe booklet, “Artichokes California,” send a stamped, self-addressed, business-size envelope to California Artichoke Advisory Board, Dept. N, Box 747, Castroville, CA 95012.