Kathie Oh's Recipe

Artichoke Benedict

Category: entrees

4 medium California artichokes
4 slices (1/4-inch thick) Canadian bacon
4 eggs
Hollandaise Sauce (see recipe below)

Wash artichokes under cold, running water. Pull off lower petals and cut off stems. Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color. TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.