ARTICHOKE BENEDICT

Steps:

• Preparing Artichokes.
• Wash artichokes under cold running water.
• Cut off stems at base and remove small bottom leaves.
• Stand artichokes upright in deep saucepan large enough to hold snugly.
• Add 1 teaspoon salt and two to three inches boiling water.
• (Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
• Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
• (Add a little more boiling water, if needed).
• Turn artichokes upside down to drain.
• Artichoke Benedict.
• Brown Canadian bacon slices in skillet.
• Poach eggs in boiling, salted water.
• Spread leaves of artichoke open like flower petals.
• Remove center petals and fuzzy centers from artichokes and discard.
• Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
• Holladnaise Sauce.
• In small saucepan, heat together egg yolks, water and lemon juice.
• Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
• Stir in butter, 1 piece at a time, until melted and sauce is thickened.
• Stir paprika, red pepper and salt to taste.
• Remove from heat.
• Spoon over eggs.