Steamed Artichokes with Smoked Salmon, Poached Eggs, and Hollandaise
This elegant dish is perfect for brunch. The artichokes resemble flower petals, with the eggs, hollandaise, and thin slices of smoked salmon their centers. See page 296 for how-to photos of trimming artichokes.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
Poach eggs Follow instructions on page 82 to poach the eggs and briefly drain, trimming the edges as desired.
Step 3
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 Tip
Step 4
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.
