California Artichoke Advisory Board
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Artichoke Benedict

Artichoke Benedict
Ingredients:
  • 4 medium California artichokes
  • 4 slices (¼-inch thick)
    Canadian bacon
  • 4 eggs
  • Hollandaise Sauce
    (for recipe, see right)

Instructions:
  1. Prepare and cook artichokes as directed for Whole Artichokes (see Basic Preparation).
  2. Brown Canadian bacon slices in skillet.
  3. Poach eggs in boiling, salted water.
  4. Spread leaves of artichoke open like flower petals.
  5. Remove center petals and fuzzy centers from artichokes and discard.
  6. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
  7. Spoon on Hollandaise Sauce and serve immediately.

Yield: Makes 4 servings.
Hollandaise Sauce
Ingredients:
  • 3 egg yolks
  • ¼ cup water
  • 2 tablespoons lemon juice
  • ½ cup firm cold butter, cut into eighths
  • 1/8 teaspoon paprika
  • dash ground red pepper

Instructions:
  1. In small saucepan, heat together egg yolks, water and lemon juice.
  2. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
  3. Stir in butter, 1 piece at a time, until melted and sauce is thickened.
  4. Stir paprika, red pepper and salt to taste.
  5. Remove from heat. Serve warm.
  6. Cover and chill if not used immediately.

Yield: Makes about ¾ cup

California Artichoke Advisory Board

California Artichoke Advisory Board11402 Merritt Street
Castroville, CA 95012 831.633.4411
Fax 831.633.0215

Castroville Artichoke Festival

Castroville Artichoke Food and Wine Festival, June 10-11, 2023June 8-9, 2024
For more information click here or call: 831.633.CHOK (2465)
© California Artichoke Advisory Board. Life is short. Stop and eat the artichokes…