FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

ARTICHOKE BENEDICT

Makes 4 servingsartichoke benedict

INGREDIENTS

• 4 medium California artichokes
• 4 slices (1/4-inch thick) Canadian bacon
• 4 eggs
• Hollandaise Sauce (recipe follows)
 

DIRECTIONS

Prepare and cook artichokes as directed (see Basic Preparation)

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.

Spoon on Hollandaise Sauce and serve immediately.
 

HOLLANDAISE SAUCE

Makes about 3/4 cup

    • 3 egg yolks
    • 1/4 cup water
    • 2 tablespoons lemon juice
    • 1/2 cup firm cold butter, cut into eighths
    • 1/8 teaspoon paprika
    • dash ground red pepper

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.
Serve warm.
Cover and chill if not used immediately.

California Artichoke Advisory Board  www.artichokes.org
 

RELATED RECIPES

  EGGS: Frittatas, Poached, etc >>>>   |   Cheesy Bacon & Egg Casserole   |   Artichoke Benedict   |   Bacon and Egg Casserole   |   Broccoli Potato Bacon Egg Pie   |   Chili Walnut Egg Puff   |   Confetti Eggs And Rice   |   Eggs a la Goldenrod (1896)   |   Egg Cake 1st Century AD, Apicius   |   Egg Croquettes (1904)   |   Egg Cutlets (1875)   |   Eggs Sardou   |   Fricasseed Eggs (1875)   |   Frittata, Gourmet B&B   |   Frittata: Artichoke Frittata   |  Frittata: Bell Pepper Frittata   |   Frittata: Broccoli & Potato   |   Frittata: California Pistachio   |   Frittata: Cheddar, Olive & Artichoke   |   Frittata: Fresh Tomato   |   Frittata: Light Farmhouse Frittata   |   Frittata: Pepperoni and Spinach   |   Frittata: Potato Prosciutto & Gruyere   |   Frittata: Savory Italian   |   Frittata: Spinach and Mushroom   |   Frittata: Springtime Frittata   |   Frittata: Vegetable Frittata   |   Frittata: Zucchini Frittata   |   Green Eggs and Ham   |   Huevos Rancheros   |   Nectarine & Almond Gratin   |   Overnight Bacon Casserole   |   Poached Eggs a la Parisienne (1893)   |   Poached Eggs with Collard Greens   |   Romano Skillet   |   Scotch Eggs   |   Scrambled (Buttered) Eggs   |   Scramble, Apple Cheddar   |   Cowboy Scramble   |   Scrambled Eggs with Cactus   |   Nopales and Egg Scramble   |   Peruvian Scramble   |   Strata, Cheesy Sausage   |   Strata: Dried Plum & Bacon   |   Strata, Green Chile & Cheddar   |   Strata, Ham & Cheddar   |   Turkey Strata   |   Strata, Vegetable Cheese  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages