Steamed Artichokes with Smoked Salmon, Poached Eggs, and Hollandaise - artichokes

Method

• Prepare artichokes Cut off stems of artichokes flush with bottoms and discard.
• Using kitchen shears, trim outer three layers of leaves to 2 inches.
• Fill a large stockpot with 2 inches of water and set a steamer basket over the water.
• Stand artichokes upright in basket, cover pot, and bring to a boil over high heat.
• Steam until bottoms of artichokes are tender when pierced with the tip of a paring knife, 30 to 40 minutes.
• Remove artichokes from pot.
• When cool enough to handle, remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape.
• Using a teaspoon, remove fuzzy choke and any purple leaves and discard.
• If necessary, gently spread apart artichoke leaves with your fingers (to make room inside for the egg).
• Season with salt and pepper and cover to keep warm.
• Poach eggs Follow instructions on page 82 to poach the eggs and briefly drain, trimming the edges as desired.
• Serve Using a tablespoon, place one egg inside each artichoke (be careful not to pierce yolk).
• Spoon about 1 tablespoon Hollandaise Sauce over each egg, then drape with a slice of salmon.
• Serve immediately with more Hollandaise Sauce and salmon (if desired) on the side.
• Poached eggs will hold up well for up to 24 hours.
• To make ahead, immediately place them in an ice-water bath to stop the cooking, then transfer them to a bowl of cool water (it should just reach the tops of the eggs).
• If storing for longer than an hour, place bowl in the refrigerator (covered).
• Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through.