Eggs Sardou

8 artichokes
3 cups creamed spinach
8 poached eggs
2 cups hollandaise sauce

Remove the stems of the artichokes and cut off the tops, removing all of the leaves. Steam or blanch the artichoke bottoms until tender, then scoop out the furry choke.

Mound creamed spinach on four plates and top with 2 2warm artichoke bottoms. Set a poached egg in each artichoke bottom, spoon hollandaise sauce over the eggs and serve. 4 servings.

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