NEW ORLEANS ARTICHOKES WITH EGGS

Preparation Method :

• Put the spinach into a deep pan with just the water that clings to the leaves. Cover and cook until soft. Tip into a colander and, when it is cool, squeeze out the moisture and chop finely.
• Bring a wide pan of salted water to the boil. Add the artichokes, cover and cook for about 30 minutes or until tender. Lift out with a slotted spoon on to warmed serving plates and keep warm. Reserve the cooking water.
• To make the hollandaise sauce, boil the vinegar with water, the peppercorns and the bay leaf in a small pan until the liquid is reduced. Leave to cool.
• Cream the egg yolks with one cube of soft butter and a pinch of salt in a heatproof bowl. Strain on the vinegar mixture, set the bowl over a pan of boiling water and turn off the heat.
• Whisk in the remaining butter, a cube at a time, adding each cube just as the previous cube has melted. Carry on whisking until the sauce is shiny and thick. Season and leave over the pan of water to keep warm.
• Melt the butter in a large saucepan, mix in the flour and stir for 1 minute over the heat until the mixture begins to froth and bubble.
• Remove from the heat and gradually pour in the milk, stirring constantly with a wooden spoon. Return the pan to the heat and continue stirring until the sauce has thickened and reaches simmering point.
• Stir the mashed anchovies into the sauce and leave to simmer for about 5 minutes. Add the chopped spinach and return to simmering point. Season with salt and black pepper, nutmeg and Tabasco sauce. Keep warm.
• Bring the saucepan of water used to cook the artichokes to a gentle simmer. Break the eggs into individual cups and slide 2 eggs at a time into the water.
• Poach for about 3 minutes until the white is set, lift out using a slotted spoon and drain on kitchen paper.
• Fill the artichokes with the spinach mixture. Set a poached egg on top of each and spoon hollandaise sauce over the artichokes. Serve at once.