| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Flour |
| 1 | ts | Salt |
| 1 | Lemon half | |
| 2 | Artichokes,; trimmed of leaves and stems | |
| 1 | tb | Olive oil |
| 1/4 | c | Chopped onion |
| 1 | tb | Chopped garlic |
| 6 | c | Fresh spinach leaves,; stemmed and rinsed |
| 1 | c | Homemade or prepared bJchamel; (cream) sauce |
| 1/2 | ts | Tabasco |
| Salt and white pepper | ||
| 1 | tb | White vinegar |
| 2 | Eggs | |
| Hollandaise sauce, for serving; (see recipe) |
INSTRUCTIONS
Prepare artichoke bottoms: In a large, nonreactive pot whisk flour with a little water to make a smooth paste; whisk in about 1 quart of water and add salt. Squeeze juice from lemon half into water, then add peel. Bring to a boil, simmer 5 minutes and add artichoke bottoms. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife, 25 to 30 minutes. Let artichokes cool in their liquid. When artichokes are cool enough to handle, use a small spoon to scoop out chokes. Use a sharp knife to trim any remaining leaves. Prepare creamed spinach: In a skillet heat oil with onion and garlic over medium heat until tender. Add spinach in handfuls, stirring until it reduces and releases its liquids. Cook until liquid evaporates, 2 minutes. Fold in warm bJchamel sauce and season to taste with Tabasco, salt and pepper. Keep warm. Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs and if necessary, gently pat dry with paper towels. Season with salt and pepper. To assemble: Make a bed of spinach on 2 warmed plates and top with artichoke cups. Spoon a little Hollandaise sauce into cups and top with poached eggs. Spoon remaining sauce over eggs and serve immediately. Yield: 2 serving Recipe By :ESSENCE OF EMERIL SHOW #EE051 Posted to MC-Recipe Digest V1 #252 Date: Sat, 19 Oct 1996 23:30:58 -0400 From: Rowaan <Rowaan@ix.netcom.com>
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