Title: Poached eggs massena
 Categories: Cheese/eggs, Vegetables
      Yield: 4 Servings
 
MMMMM--------------------POACHED EGGS MASSENA-------------------------
      4 lg Artichokes
    1/2    Lemon
           Salt
           Bearnaise sauce (see below)

MMMMM----------------------BEARNAISE SAUCE---------------------------
    2/3 c  Dry white wine
    1/3 c  Tarragon vinegar
      3 tb Shallots, minced
      2 tb Fresh tarragon, chopped
    1/2 ts White pepper
    1/2 c  Unsalted butter (1 stick)
      3    Egg yolks
           Salt and cayenne pepper
      4    Whole eggs
      2 qt Water
      1 tb Wine vinegar
 
  Artichoke Preparation: Cut the stems and most of the leaves off the
  artichoke. With a paring knife, whittle off the leaves at the base to
  expose the heart. Scrape the fibrous "choke" to leave only the
  disk-shaped heart.  Rub the heart with lemon. Cook with salted
  boiling water for about 8 minutes.  Drain and refresh with cold
  water. Set aside. Bearnaise Sauce: In a heavy saucepan, combine wine,
  tarragon vinegar, shallots, fresh tarragon and white pepper.  Boil to
  reduce to 3 tablespoons. Let cool. Meanwhile, melt the butter; cool
  slightly. Add egg yolks to vinegar mixture and cook over low heat,
  whisking constantly, for 1 minute or until the consistancy of
  mayonnaise. Do not overcook or it will curdle. Whisk in the warm
  melted butter in a thin stream into the wine mixture. The sauce will
  thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm
  in a pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of
  water and 1 tablespoon wine vinegar. Remove with a slotted spoon and
  trim edges. Keep in warm water. To assemble, heat the artichoke
  hearts and blot dry. Spoon a bit of the Bearnaise Sauce into each
  heart. Place a poached egg on top and spoon more sauce over. Serve at
  once.