- 8 Boggiatto® Large Artichokes
- 2 tbsps salt
- 2 lemon halves (keep 1 tbsp juice aside for sauce)
- 2 quarts water
- 1/4 cup white vinegar
- 8 farm-fresh large eggs
- 1 oz cider vinegar
- 1 1/4 tsp black peppercorns
- 2 ozs water
- 6 egg yolks
- 1 pint warm, clarified butter
- 1 tbsp lemon juice
- salt and pepper to taste
- 4 English muffins, sliced and toasted
- 2 ozs sweet butter
- 8 slices Canadian bacon
- 1 tbsp pink peppercorns
- Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stem flush with the base.
- Boil artichokes in lightly salted water with lemons until tender (approximately 45-50 minutes). Remove from water and let cool. Reserve some of the artichoke stock, set aside, keeping it warm.
- Prepare the artichoke bottom by removing the leaves and the choke (the fuzzy center). Set the artichoke bottoms and large leafs aside.
- In a large shallow pot, bring water and white vinegar to a simmer (ratio of one ounce white vinegar to 2 quarts water) and break eggs one at a time into a cup, being careful not to break the yolks. Slide the eggs gently into the water and simmer for 3 minutes. Poached eggs should remain soft to the touch.
- Remove eggs carefully with a skimmer and place them on a clean kitchen cloth or paper towels. Cut off excess egg-white to improve appearance.
- For the hollandaise, heat small pot or saute' pan on high, add cider vinegar and peppercorns; reduce by one quarter. Add water and bring to a quick boil. Strain the liquid, separating out the peppercorns, into a cup and let cool.
- Place egg yolks in a medium-size stainless steel bowl and add the reduction, whipping well.
- Over medium heat, boil water in a pot of a slightly smaller diameter than the mixing bowl; place the mixing bowl on top of the pot to steam heat the bowl, not allowing the bowl to touch the boiling water.
- With a fine wire whisk, briskly stir egg yolks and vinegar mixture until the yolks are at ribbon stage. Slowly add warm clarified butter, whisking constantly until incorporated, creating a creamy hollandaise sauce. Remove from the steam.
- Add the lemon juice, salt and pepper to taste.
- Warm artichoke bottoms and leaves in the reserved artichoke stock. Remove them from the liquid when warmed and quickly dry on a paper towel.
- Place half of a toasted and buttered English muffin at the center of a pre-warmed plate and arrange the artichoke leaves in fan, tucking the edges under the muffin.
- Top with a slice of Canadian and a poached egg; cover generously with hollandaise sauce. Garnish with whole pink peppercorns and serve.
CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA
"Here's a new take on traditional Eggs Benedict with the addition of Boggiatto® artichokes fresh from the 'Artichoke Center of the World."