Artichokes ‘n Smoked Salmon Eggs Bennie
 
 
Ingredients
  • 2 artichokes
  • 1/2 cup quinoa
  • 1 cup water
  • tarragon
  • salt
  • pepper
  • 2 eggs, poached
  • 2 slices smoked salmon
  • lemon wedges
  • butter
  • hollandaise sauce, optional
Instructions
  1. Rinse the artichoke well, then pull each leaf out and trim the sharp thistle end off the leaf. Repeat with remaining leaves. Rub the leaves with one lemon wedge. Set the artichokes upright in a steam basket set over a pot of water. Cover and bring to a boil then reduce to simmer for about 40-50 minutes. Check occasionally to ensure the water hasn't boiled dry. The artichokes are done when a skewer inserted through the center will pierce the heart without resistance.
  2. Meanwhile, bring the quinoa and water to a boil then reduce to simmer for 15 minutes or as instructed on the package. Remove from heat and season with tarragon and salt and pepper to taste.
  3. Melt a few tablespoons of butter and squeeze with lemon to taste in the microwave. Stir and pour into two small, individual serving bowls for dipping the leaves.
  4. Remove the artichokes and allow to cool enough to handle. Pull them open and remove the small inner leaves and hair of the artichoke and discard. Spoon quinoa in the center and between the outer leaves. Place the poached eggs in the center and top with a twist of smoked salmon. Serve with the melted butter and lemon mixture or with hollandaise sauce.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/06/15/artichokes-cynara-cardunculus-var-scolymus/