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Ingredients
Serves 2 to 4
One 9.9-ounce
water-packed jar artichoke hearts (drained weight, 5.8 ounces), such as Native
Forest brand, avail- able at natural food stores
6 large eggs
2 teaspoons
cold water
4 tablespoons (1⁄2 stick) unsalted butter, room temperature,
diced
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground
black pepper to taste
4 1⁄2-inch thick slices good-quality bread,
toasted
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![Dinner for your Valentine]()
Artichokes Benedict
This variation on eggs Benedict can be enjoyed for
breakfast, brunch, lunch, or late night supper. Since the hollandaise sauce can
be made 30 minutes in advance and because we call for jarred artichokes, you’ll
save time in the kitchen.
1. Drain the
artichokes thoroughly in a colander, then blot them with several layers of paper
towels until completely dry. Cut each artichoke into 3 to 4 slices length-wise,
each about 1/3-inch thick. Set aside.
2. For hollandaise sauce, separate 2 of the eggs, reserving the 2
whites for another use. Place the 2 egg yolks in the top part of a double boiler
set over simmering water. Whisk the yolks for about 2 minutes or until thick and
pale yellow. Add the 2 teaspoons cold water and whisk one minute more; the
mixture should coat the back of a spoon.
3. Add the butter 1 tablespoon at a time, whisking constantly
after each addition. Whisk until the sauce is thick enough to coat the back of a
spoon. Add the lemon juice and whisk to blend. Add salt and pepper to taste.
Immediately pour into a small thermos and hold for up to 30
minutes.
4.
Meanwhile, place 2 slices toast on each plate.
Top each toast slice with artichokes, distributing them evenly.
5. Poach the remaining 4 eggs to desired degree of doneness.
Drain poached eggs thoroughly, then place one egg on top of each slice of toast.
Spoon hollandaise sauce over each, and serve immediately.
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