INGREDIENTS

INSTRUCTIONS

Artichoke Preparation: Cut the stems and most of the leaves off the
artichoke. With a paring knife, whittle off the leaves at the base to
expose the heart. Scrape the fibrous "choke" to leave only the
disk-shaped heart.  Rub the heart with lemon. Cook with salted  boiling
water for about 8 minutes.  Drain and refresh with cold  water. Set
aside. Bearnaise Sauce: In a heavy saucepan, combine wine,  tarragon
vinegar, shallots, fresh tarragon and white pepper.  Boil to  reduce to
3 tablespoons. Let cool. Meanwhile, melt the butter; cool  slightly.
Add egg yolks to vinegar mixture and cook over low heat,  whisking
constantly, for 1 minute or until the consistancy of  mayonnaise. Do
not overcook or it will curdle. Whisk in the warm  melted butter in a
thin stream into the wine mixture. The sauce will  thicken. Whisk in
salt, cayenne and white pepper to taste. Keep warm  in a pan of warm
water. Poach the 4 eggs 3 minutes in 2 quarts of  water and 1
tablespoon wine vinegar. Remove with a slotted spoon and  trim edges.
Keep in warm water. To assemble, heat the artichoke  hearts and blot
dry. Spoon a bit of the Bearnaise Sauce into each  heart. Place a
poached egg on top and spoon more sauce over. Serve at  once.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 367
Calories From Fat: 275
Total Fat: 31.3g
Cholesterol: 382.1mg
Sodium: 172mg
Potassium: 256.5mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1g
Protein: 9.3g