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Artichoke Benedict

4 medium California artichokes
4 slices (1/4-inch thick) Canadian bacon
4 eggs
Hollandaise Sauce (recipe follows)

Directions ::..

Wash artichokes under cold, running water. Pull off lower petals and cut off stems. Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color. TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.

Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. NOTE: If desired, oil, lemon juice and seasonings can be added to cooking water. Cover and boil gently approximately 25 to 40 minutes, depending on size, or until petal near the center pulls out easily. Stand artichoke upside down on a rack to drain and cool. When cool, spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard.