Artichoke Benedict Recipes

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ARTICHOKE BENEDICT



Artichoke Benedict image

I love artichokes and eggs benedict. When I found this recipe I immediatly made it for breakfast the next morning. It is a beautiful and elegant breakfast dish that is great for a special occasion or romatic morning.

Provided by NcMysteryShopper

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium artichokes
4 slices Canadian bacon (1/4-inch thick)
4 eggs
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/8 teaspoon paprika
ground red pepper

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.

ARTICHOKE EGGS BENEDICT RECIPE:



Artichoke Eggs Benedict Recipe: image

Provided by What's Cooking America

Categories     Breakfast

Time 50m

Number Of Ingredients 9

4 medium California artichokes
4 slices (1/4-inch thick) Canadian bacon
4 eggs
3 egg (yolks)
1/4 cup water
2 tablespoons lemon juice, (fresh-squeezed)
1/2 cup butter, (cold, cut into eighths)
1/8 teaspoon paprika
Dash ground red pepper

Steps:

  • Wash artichokes under cold, running water.
  • Pull off lower petals and cut off stems. Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
  • TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
  • Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. NOTE: If desired, oil, lemon juice and seasonings can be added to cooking water. Cover and boil gently approximately 25 to 40 minutes, depending on size, or until petal near the center pulls out easily.
  • Remove cooked artichokes from the pan and place them upside down on a rack to drain and cool.
  • When artichokes are cooled, spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard.
  • Brown Canadian bacon slices in skillet; place browned bacon slices into artichoke centers, covering bottom.
  • Poach eggs in boiling, salted water.
  • How To Poach Eggs - Check out Linda's article on Poached Eggs:
  • I like to poach my eggs in a wide shallow pan. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you do not want the eggs to stick together. NOTE: I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.
  • One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many eggs in the pot at one time. If the yolk breaks as you crack the egg or as you are putting the egg in the water, that egg is a goner. Pull it out and use it for something else or perhaps someone wants scrambled eggs instead.
  • With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Do not disturb the egg/eggs once you have put it in the water!
  • Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
  • When the eggs are done, lift each poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain the eggs well.
  • To serve, top each prepared artichoke with one (1) bacon slice and with one (1) poached egg. Spoon Hollandaise Sauce over the top and serve immediately.
  • Makes 4 servings.
  • In small saucepan over low heat, heat together egg yolks, water, and lemon juice, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in paprika, red pepper. and salt to taste. Remove from heat.
  • Serve warm. Cover and chill if not used immediately.
  • Makes about 3/4 cup.

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