Artichokes Benedict

Ingredients:

• 4 medium California artichokes
• 4 slices (1/4-inch thick) Canadian bacon
• 4 eggs

Blender Hollandaise Sauce:

Blend 3 egg yolks, 2 tablespoons lemon juice and 1/4 teaspoon salt in electric blender. Using low speed, slowly add 1/2 cup hot melted butter or margarine. To keep warm, pour into heatproof dish and cover. Place in saucepan of hot water. Stir occasionally. If sauce thickens too much, add 1 or 2 teaspoons water; beat until smooth. Makes about 1 cup.

Preparation:

wash artichokes. 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 to 2 to 3 inches boiling water. 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.

Spread leaves open like flower petals. Carefully remove center petals and fuzzy centers from artichoke bottoms with a spoon and discard; keep artichokes warm. Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.

Makes 4 servings.