Ingredients

　　4 cups water

　　2 tablespoons white vinegar

　　4 large eggs

　　4 canned artichoke bottoms, drained (or 4 artichoke hearts, drained and halved)

　　1/2 tablespoon butter

　　One 10-ounce package frozen creamed spinach, cooked according to package directions

　　1/4 cup plus 2 tablespoons hollandaise sauce (see pages 317 and 318)

　　Salt and ground black pepper to taste

　　Bring the water and vinegar to a simmer in a 2-quart saucepan. Crack each egg into a small bowl, slide into the water, and cook at a bare simmer for about 4 minutes, until the eggs are set. Meanwhile, combine the artichoke bottoms and butter in a small skillet and warm over medium-low heat. Reheat the creamed spinach, if necessary. Spoon creamed spinach into 4 mounds and top each with an artichoke bottom. Set a poached egg in each artichoke bottom. Drizzle hollandaise sauce over each egg. Add salt and pepper to taste and serve.

　　Cooks' Note

　　No bread in this one, since the eggs are served atop artichoke bottoms. Fresh artichoke can be quite tender, but since it takes up to 45 minutes to steam and prepare, canned bottoms are suggested. (Use canned artichoke hearts if canned artichoke bottoms are not readily available in your area.) A rich New Orleans invention, this dish is usually served with creamed spinach and hollandaise sauce. If you prefer a slightly less filling rendition, omit the hollandaise.

　　Sugar Busters! Quick & Easy Cookbook