Prepare artichoke bottoms: In a large, nonreactive pot whisk flour with a little water to make a smooth paste; whisk in about 1 quart of water and add salt. Squeeze juice from lemon half into water, then add peel. Bring to a boil, simmer 5 minutes and add artichoke bottoms. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife, 25 to 30 minutes. Let artichokes cool in their liquid. When artichokes are cool enough to handle, use a small spoon to scoop out chokes. Use a sharp knife to trim any remaining leaves. Prepare creamed spinach: In a skillet heat oil with onion and garlic over medium heat until tender. Add spinach in handfuls, stirring until it reduces and releases its liquids. Cook until liquid evaporates, 2 minutes. Fold in warm bJchamel sauce and season to taste with Tabasco, salt and pepper. Keep warm. Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs and if necessary, gently pat dry with paper towels. Season with salt and pepper. To assemble: Make a bed of spinach on 2 warmed plates and top with artichoke cups. Spoon a little Hollandaise sauce into cups and top with poached eggs. Spoon remaining sauce over eggs and serve immediately. Yield: 2 serving Recipe By :ESSENCE OF EMERIL SHOW #EE051 Posted to MC-Recipe Digest V1 #252 Date: Sat, 19 Oct 1996 23:30:58 -0400 From: Rowaan
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|Serving Size: 1 Serving (592g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 482 (56%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 2115mg||651 %|
|Sodium 876mg||30 %|
|Potassium 852.6mg||22 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 25g|
|Protein 66.4g||95 %|
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Calories per serving: 857
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