Best 2 Artichoke Benedict Recipes
Artichokes, often regarded as a gourmet's delight, possess a distinctive charm in the culinary world. Offering a delicate and slightly nutty flavor, these edible flower buds have made their mark in various cuisines, particularly as a featured ingredient in the classic brunch dish, artichoke benedict. This culinary creation artfully combines the robust flavor of artichoke hearts with the richness of a perfectly poached egg, all harmoniously cradled in a crispy English muffin. As a versatile dish, artichoke benedict allows for creative interpretations, incorporating different cooking techniques and ingredient combinations to suit diverse palates and preferences. In this comprehensive guide, we'll embark on a culinary journey, exploring the art of crafting this delightful dish, uncovering its secrets, and unveiling the key steps involved in achieving the perfect artichoke benedict experience.
Let's cook with our recipes!
ARTICHOKE & SPINACH EGGS BENEDICT
Steps:
- Prepare sauce mix according to package directions. Set aside and keep warm., Using a sharp knife, cut stems from artichokes. Remove and discard outer leaves, leaving each artichoke bottom exposed. Cut off tops 1/2-in. above artichoke bottoms and discard. With a grapefruit spoon, carefully remove the fuzzy centers and discard. Place artichoke bottoms in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., Meanwhile, in a large skillet, saute green onion in butter until tender. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the spinach, lemon juice, salt and pepper; heat through. Remove from the heat; stir in cheese until melted., With a slotted spoon, lift each egg out of the water. On each artichoke bottom, place 1/3 cup spinach mixture, a poached egg and 1/3 cup sauce. Sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 470 calories, Fat 32g fat (18g saturated fat), Cholesterol 296mg cholesterol, Sodium 711mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.
ARTICHOKE BENEDICT
I love artichokes and eggs benedict. When I found this recipe I immediatly made it for breakfast the next morning. It is a beautiful and elegant breakfast dish that is great for a special occasion or romatic morning.
Provided by NcMysteryShopper
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preparing Artichokes.
- Wash artichokes under cold running water.
- Cut off stems at base and remove small bottom leaves.
- Stand artichokes upright in deep saucepan large enough to hold snugly.
- Add 1 teaspoon salt and two to three inches boiling water.
- (Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
- Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
- (Add a little more boiling water, if needed).
- Turn artichokes upside down to drain.
- Artichoke Benedict.
- Brown Canadian bacon slices in skillet.
- Poach eggs in boiling, salted water.
- Spread leaves of artichoke open like flower petals.
- Remove center petals and fuzzy centers from artichokes and discard.
- Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
- Holladnaise Sauce.
- In small saucepan, heat together egg yolks, water and lemon juice.
- Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
- Stir in butter, 1 piece at a time, until melted and sauce is thickened.
- Stir paprika, red pepper and salt to taste.
- Remove from heat.
- Spoon over eggs.
Tips:
- Use Fresh Artichokes: Fresh artichokes have a better flavor and texture than canned or frozen ones.
- Prepare Artichokes Properly: Trim the artichokes and remove the choke before cooking. This will help to ensure that they cook evenly and have a tender texture.
- Cook Artichokes Thoroughly: Artichokes should be cooked until they are tender when pierced with a fork. This will help to prevent them from being tough and chewy.
- Use a Good Quality Hollandaise Sauce: Hollandaise sauce is a classic accompaniment to artichoke dishes. Make sure to use a good quality hollandaise sauce that is made with fresh ingredients.
- Serve Artichokes Immediately: Artichokes are best served immediately after they are cooked. This will help to ensure that they are hot and crispy.
Conclusion:
Artichoke Benedict is a delicious and elegant dish that is perfect for brunch or lunch. With its combination of tender artichokes, creamy hollandaise sauce, and crispy English muffins, this dish is sure to please everyone at your table. By following the tips and recipes in this article, you can easily create a delicious and memorable Artichoke Benedict meal.
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