INGREDIENTS

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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