Ingredientes para Artichoke Benedict
- 2 large artichokes
- 4 slices Canadian bacon
- 4 eggs
- 3 large egg yolks
- 1 tablespoon water (for hollandaise sauce)
- 1 tablespoon fresh lemon juice
- 6 tablespoons (3 ounces) unsalted butter
- pinch paprika
- pinch red pepper flakes
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Artichoke Benedict? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Artichoke Benedict
- **Prepare the Artichokes:** Wash 2 large artichokes under cold running water.
- Trim the artichokes: Cut off the stems at the base and remove the small, tough bottom leaves.
- Boil the artichokes: Stand the artichokes upright in a deep saucepan large enough to hold them snugly. Add 1 teaspoon of salt and enough boiling water to come two to three inches up the sides of the artichokes.
- Simmer: Cover and boil gently for 35-45 minutes, or until the base can be easily pierced with a fork.
- Drain the artichokes: Turn the artichokes upside down to drain thoroughly.
- **Prepare the Artichoke Benedict:** Brown 4 slices of Canadian bacon in a skillet over medium heat until crispy.
- Poach the eggs: Gently poach 4 eggs in simmering, salted water until the whites are set but the yolks are still runny.
- Prepare the artichoke hearts: Spread the leaves of each artichoke open like flower petals. Remove and discard the center petals and fuzzy centers.
- Assemble the dish: Place a slice of Canadian bacon into the center of each artichoke, covering the bottom. Top with a poached egg.
- **Make the Hollandaise Sauce:** In a small saucepan, whisk together 3 large egg yolks, 1 tablespoon of water, and 1 tablespoon of fresh lemon juice.
- Cook the sauce: Cook over very low heat, whisking constantly, until the yolk mixture thickens and bubbles at the edges.
- Add the butter: Gradually whisk in 6 tablespoons (3 ounces) of unsalted butter, one piece at a time, until melted and the sauce is thickened and smooth.
- Season: Stir in a pinch of paprika, a pinch of red pepper flakes, and salt to taste.
- Finish: Remove from heat and spoon the hollandaise sauce generously over the poached eggs.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
2g
Fat
89g
Carbs
5g
