Artichoke Preparation: Cut the stems and most of the leaves off the artichoke. With a paring knife, whittle off the leaves at the base to expose the heart. Scrape the fibrous "choke" to leave only the disk-shaped heart. Rub the heart with lemon. Cook with salted boiling water for about 8 minutes. Drain and refresh with cold water. Set aside. Bearnaise Sauce: In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper. Boil to reduce to 3 tablespoons. Let cool. Meanwhile, melt the butter; cool slightly. Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise. Do not overcook or it will curdle. Whisk in the warm melted butter in a thin stream into the wine mixture. The sauce will thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm in a pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar. Remove with a slotted spoon and trim edges. Keep in warm water. To assemble, heat the artichoke hearts and blot dry. Spoon a bit of the Bearnaise Sauce into each heart. Place a poached egg on top and spoon more sauce over. Serve at once.
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|Serving Size: 1 Serving (794g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 678 (70%)|
|Amt Per Serving||% DV|
|Total Fat 75.3g||100 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 2377.2mg||731 %|
|Sodium 522.7mg||18 %|
|Potassium 842.8mg||22 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 10.8g|
|Protein 51.4g||73 %|
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Calories per serving: 966
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