Artichoke Benedict Food

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.

GARLIC ARTICHOKES

Steps:

• Cut off the stems of the artichokes.
• With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
• Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
• Now cut each artichoke in half through the stem, from the top to the bottom.
• Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
• Melt the 3 tablespoons butter in a large saute pan.
• Add the garlic and saute over medium low heat to flavor the butter.
• Arrange the artichoke halves cut side down in the pan.
• Saute for about 5 minutes or so, until just lightly browned.
• Add the wine and the seasonings.
• Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
• CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
• ADD MORE WINE IF NEEDED.
• Test the doneness of the artichokes by piercing with a fork.
• It should penetrate easily.
• Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
• Dip the leaves and the delicious heart in the butter and enjoy.

ARTICHOKE-SCRAMBLED EGGS BENEDICT

Steps:

• Preheat oven to 425°F
• Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
• Place them top-side down on half of a large baking sheet.
• Spread pancetta in an even layer on the other half.
• Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
• Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
• Beat eggs and egg whites in a large bowl.
• Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
• Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
• To serve, divide the artichoke bottoms among 4 plates.
• Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
• Garnish with oregano sprigs, if desired.
• **Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans-found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.

ARTICHOKES BENEDICT W/MOCK HOLLANDAISE SAUCE (SBD - PHASE 1)

Steps:

• To prepare the Mock Hollandaise Sauce: In a 1-cup microwaveable liquid measure, combine the egg substitute and the spread. Microwave on low (20%) for 1 minute, stirring once halfway through cooking, until the spread is softened.
• Stir the lemon juice and mustard into the egg substitute mixture. Microwave on low for 3 minutes, stirring every 30 seconds, until thickened. Stir in the pepper.
• If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.
• For the Artichokes Benedict: Wash the artichokes. Cut off the stems at the base and remove the small bottom leaves. Stand the artichokes upright in a deep saucepan filled with 2"-3" of salted water. Cover and boil gently, 35-45 minutes. Turn the artichokes upside down to drain.
• Spread the leaves open like flower petals. With a spoon, carefully remove the center petals and the fuzzy center from the artichoke bottoms and discard. Keep the artichokes warm.
• Brown the Canadian bacon in a skillet and poach the eggs in boiling salted water. Place a bacon slice into each artichoke. Top with a poached egg and 2 tablespoons of Mock Hollandaise Sauce. Serve immediately.