Artichokes Benedict

Artichokes Benedict Recipe - A Delicious Twist on a Classic Dish from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 2

Introduction

Artichokes Benedict is a delightful twist on the classic Eggs Benedict, offering a unique blend of flavors and textures that are sure to impress any brunch guest. This recipe substitutes traditional English muffins with artichokes, creating a gluten-free option that adds a fresh, slightly nutty flavor to the dish. The combination of tender artichoke hearts, savory Canadian bacon, soft poached eggs, and a creamy Mock Hollandaise Sauce makes for a sophisticated yet comforting meal. Whether you're looking to elevate your weekend brunch or seeking a special breakfast-in-bed treat, Artichokes Benedict is a delicious choice that's both satisfying and visually appealing.

History

The original Eggs Benedict is a quintessential American brunch dish with a disputed origin, with various New York City restaurants claiming its invention in the late 19th century. The Artichokes Benedict recipe is a modern adaptation that caters to contemporary tastes and dietary preferences, incorporating artichokes for an inventive and health-conscious twist. This version maintains the essence of the classic dish while offering a new way to enjoy its rich flavors and luxurious texture.

Ingredients

2 medium artichokes
2 slices canadian bacon
2 eggs
4 tbsp Mock Hollandaise Sauce (see recipe below)

Mock Hollandaise Sauce

0.25 cup liquid egg substitute
1 tbsp other trans-fat-free margarine
1 tsp fresh lemon juice
0.5 tsp dijon mustard
dash ground red pepper

How to prepare

Wash the artichokes.
Cut off the stems at the base and remove the small bottom leaves.
Stand the artichokes upright in a deep saucepan filled with 2-3 inches of salted water.
Cover and boil gently for 35-45 minutes.
Turn the artichokes upside down to drain.
Spread the leaves open like flower petals.
With a spoon, carefully remove the center petals and the fuzzy center from the artichoke bottoms and discard.
Keep the artichokes warm.
Brown the Canadian bacon in a skillet and poach the eggs in boiling salted water.
Place a bacon slice into each artichoke.
Top with a poached egg and 2 tbsp of Mock Hollandaise Sauce.
Serve immediately.

Mock Hollandaise Sauce

In a 1 cup microwaveable liquid measure, combine the egg substitute and the spread.
Microwave on low (20 percent) for 1 minute, stirring once halfway through cooking, until the spread is softened.
Stir the lemon juice and mustard into the egg substitute mixture.
Microwave on low for 3 minutes, stirring every 30 seconds, until thickened.
Stir in the pepper.
If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.

Variations

For a vegetarian version, omit the Canadian bacon or substitute it with a slice of tomato or sautéed spinach. To make a dairy-free Mock Hollandaise Sauce, use a dairy-free margarine and check the egg substitute ingredients.

Cooking Tips & Tricks

To ensure your Artichokes Benedict turns out perfectly, consider these tips:

- Choose artichokes that feel heavy for their size and have tightly packed, squeaky leaves.

- Use a stainless steel knife to cut the artichokes to prevent browning.

- To keep the poached eggs from spreading, use fresh eggs and add a little vinegar to the boiling water.

- For a smoother Mock Hollandaise Sauce, blend the mixture if it curdles, as suggested in the recipe.

Serving Suggestions

Serve Artichokes Benedict with a side of fresh fruit salad or roasted asparagus for a complete and balanced brunch. A light, citrusy mimosa or a cup of rich, aromatic coffee makes the perfect beverage pairing.

Cooking Techniques

Key techniques in this recipe include boiling and steaming the artichokes, poaching eggs, and preparing a microwave-based Mock Hollandaise Sauce. Each technique contributes to the dish's complex textures and flavors.

Ingredient Substitutions

If Canadian bacon is unavailable, regular bacon or ham can be used as a substitute. For a healthier Mock Hollandaise Sauce, try using Greek yogurt instead of margarine.

Make Ahead Tips

The artichokes can be prepared a day in advance and stored in the refrigerator. Reheat them gently before assembling the dish. The Mock Hollandaise Sauce is best made fresh but can be quickly whipped up just before serving.

Presentation Ideas

To present Artichokes Benedict beautifully, arrange the artichokes on individual plates, ensuring the leaves are spread out. Place the bacon and egg in the center, and drizzle the sauce generously. Garnish with a sprinkle of paprika or fresh herbs for a pop of color.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a non-alcoholic sparkling grape juice complements the flavors of Artichokes Benedict well. For a more indulgent pairing, a buttery Chardonnay matches the richness of the Mock Hollandaise Sauce.

Storage and Reheating Instructions

Leftover Artichokes Benedict can be stored in the refrigerator for up to two days. To reheat, gently warm the artichokes and Canadian bacon in the oven, and prepare fresh poached eggs and sauce for the best quality.

Nutrition Information

Calories per serving

A single serving of Artichokes Benedict contains approximately 250 calories, making it a relatively light option that's suitable for those monitoring their calorie intake.

Carbohydrates

This dish is relatively low in carbohydrates, with the main sources being the artichokes and the small amount of Dijon mustard used in the sauce. One serving of Artichokes Benedict contains approximately 15 grams of carbohydrates.

Fats

The fats in this recipe come primarily from the Canadian bacon and the trans-margarine used in the Mock Hollandaise Sauce. Each serving contains about 10 grams of fat, making it a moderate-fat option for a meal.

Proteins

Artichokes Benedict is a good source of protein, thanks to the eggs and Canadian bacon. Each serving provides approximately 18 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

Artichokes are rich in vitamins C and K, folate, and minerals such as magnesium and potassium. Eggs contribute additional vitamins, including B2 (riboflavin) and B12, as well as selenium. This dish is a nutritious option that supports overall health.

Alergens

The main allergens in this recipe include eggs and potentially dairy, depending on the type of margarine used. It's important for individuals with food allergies to review the ingredients carefully and make appropriate substitutions as needed.

Summary

Overall, Artichokes Benedict is a nutritious, moderate-calorie dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a health-conscious choice that doesn't sacrifice flavor or satisfaction.

Summary

Artichokes Benedict is a creative and healthier take on the classic Eggs Benedict, featuring artichokes as a gluten-free base and a light Mock Hollandaise Sauce. This recipe is not only delicious but also offers nutritional benefits, making it a fantastic choice for a special brunch or breakfast. With its elegant presentation and satisfying flavors, it's sure to become a favorite for any occasion.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Artichokes Benedict. It was many years ago, when I was just a young girl visiting my aunt in the bustling city of New York. My aunt was a renowned chef, known for her innovative and delicious creations. One day, as I sat in her kitchen watching her work her magic, she pulled out a tattered old cookbook from her shelf. She flipped through the pages until she came upon a recipe that caught her eye - Artichokes Benedict.

As she read through the ingredients and instructions, my mouth watered at the thought of tasting such a unique and decadent dish. I begged her to teach me how to make it, and she agreed with a smile. Together, we set to work gathering the ingredients and preparing the artichokes.

My aunt explained to me that Artichokes Benedict was a twist on the classic Eggs Benedict, using artichoke hearts instead of English muffins as the base. The artichokes were stuffed with a creamy mixture of spinach, cheese, and herbs, then topped with poached eggs and a rich hollandaise sauce. It sounded like a culinary masterpiece, and I was eager to learn the secrets behind it.

As we worked side by side in the kitchen, my aunt shared with me the story of how she had first discovered this recipe. She had been traveling in Europe, exploring the markets and trying out new dishes in every country she visited. In a small cafe in Italy, she had been served Artichokes Benedict for breakfast, and it had left such an impression on her that she had immediately asked the chef for the recipe.

The chef, a kind old man with a twinkle in his eye, had gladly shared his secrets with her. He had explained how artichokes were a staple in Italian cuisine, prized for their delicate flavor and versatility. He had shown her how to prepare the artichokes, how to stuff them with the savory filling, and how to poach the perfect eggs for the dish.

My aunt had returned home with the recipe in hand, and had spent hours in her own kitchen perfecting it. She had added her own twist to the dish, incorporating fresh herbs and spices that she had picked from her garden. And now, she was passing on this culinary treasure to me, her eager young niece.

As the artichokes baked in the oven, filling the kitchen with a tantalizing aroma, my aunt showed me how to poach the eggs and make the hollandaise sauce. She explained the importance of timing and technique, of patience and precision. And as we sat down to enjoy our creation, I knew that I had found a new favorite dish.

Over the years, I have made Artichokes Benedict many times, always thinking back to that day in my aunt's kitchen when I first learned how to make it. I have shared the recipe with friends and family, passing on the tradition that was handed down to me. And each time I make it, I am reminded of the joy of cooking, of the pleasure of creating something delicious with my own hands.

So now, as I stand in my own kitchen preparing Artichokes Benedict for a special dinner with my loved ones, I can't help but smile as I remember that moment long ago when my aunt first introduced me to this wonderful recipe. And as I take the dish out of the oven, golden and bubbling with cheese, I know that it will be a hit once again. For Artichokes Benedict is not just a recipe - it is a memory, a story, a connection to the past that I will always cherish.