Poached Eggs Massena

• 4 each artichokes large
• 1/2 each lemon
• 1 x salt to taste
• 1 x bearnaise sauce
• 23 cups wine dry white
• 13 cup tarragon vinegar
• 3 tablespoons shallots minced
• 2 tablespoons tarragon leaves fresh, chopped
• 1/2 teaspoon white pepper
• 1/2 cup butter unsalted
• 3 each eggs yolks
• 1 x salt
• 1 x cayenne pepper
• 4 large eggs
• 2 quarts water
• 1 tablespoon white wine vinegar

1. Artichoke Preparation: Cut the stems and most of the leaves off the artichoke.
2. With a paring knife, whittle off the leaves at the base to expose the heart.
3. Scrape the fibrous "choke" to leave only the disk-shaped heart.
4. Rub the heart with lemon.
5. Cook with salted boiling water for about 8 minutes.
6. Drain and refresh with cold water.
7. Set aside.
8. Bearnaise Sauce: In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper.
9. Boil to reduce to 3 tablespoons.
10. Let cool.
11. Meanwhile, melt the butter; cool slightly.
12. Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise.
13. Do not overcook or it will curdle.
14. Whisk in the warm melted butter in a thin stream into the wine mixture.
15. The sauce will thicken.
16. Whisk in salt, cayenne and white pepper to taste.
17. Keep warm in a pan of warm water.
18. Poach the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar.
19. Remove with a slotted spoon and trim edges.
20. Keep in warm water.
21. To assemble, heat the artichoke hearts and blot dry.
22. Spoon a bit of the Bernaise Sauce into each heart.
23. Place a poached egg on top and spoon more sauce over.
24. Serve at once.

artichokes large, lemon, salt, bearnaise sauce, wine dry white, tarragon vinegar, shallots, tarragon, white pepper, butter, eggs yolks, salt, cayenne pepper, eggs, water, white wine vinegar

Taken from recipeland.com/recipe/v/poached-eggs-massena-2313 (may not work)