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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: mph who wrote (17937)	10/24/2006 11:34:03 AM
From: sandintoes	Respond to of 25073

Okay, next time I'm out in Calif. would you fix me something with dates? Last time I was in Calif, (sorry we weren't able to get together this last that time) Sarkie fixed fresh artichokes. I'd never eaten fresh artichokes, only canned or in a jar.. Fresh was so delicious! And of course you're right, all the fruit in a fruit cake is dried..maybe that's what makes it taste like cardboard.

To: mph who wrote (17937)	10/24/2006 11:36:40 AM
From: sandintoes	Respond to of 25073

Doesn't this sound lovely as a brunch dish? Look at the picture that accompanies the recipe... ARTICHOKE BENEDICT 4 medium California artichokes 4 slices (1/4-inch thick) Canadian bacon 4 eggs Hollandaise Sauce (recipe follows) Prepare and cook artichokes as directed for Whole Artichokes (see Basic Preparation). 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. Spoon on Hollandaise Sauce and serve immediately. Makes 4 servings. HOLLANDAISE SAUCE 3 egg yolks ¼ cup water 2 tablespoons lemon juice ½ cup firm cold butter, cut into eighths 1/8 teaspoon paprika dash ground red pepper 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. Serve warm. Cover and chill if not used immediately. Makes about ¾ cup artichokes.org