MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke Benedict
 Categories: Vegetables, Pork, Citrus, Sauces
      Yield: 4 Servings
 
      4 md Artichokes
      4 sl Canadian bacon; 1/4" thick
      4 lg Eggs
      3    Egg yolks
    1/4 c  Water
      2 tb Lemon juice
    1/2 c  Firm cold butter; cut in
           - 1/8 ths pcs
    1/8 ts Paprika
           Ground red pepper
 
  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.
  
  RECIPE FROM: http://theoat.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I am technically a conformist but only within my own subculture.
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