DIRECTIONS:
Toast desired number of English muffins, two per serving. Place either a canned artichoke bottom, or a medium sized whole cooked artichoke (choke removed, and leaves spread open) on each half. Fill center with about 1/4 cup creamed spinach (I had a touch of garlic to mine.) Add a poached egg* on top of the spinach. Top with Bearnaise sauce, and blush with a sprinkle of Paprika.
* I always cook the eggs just to the point of a soft yolk, because it bleeds into the Bearnaise and spinach when cut, for a delicious ripple of flavors, but it will be almost as good with a firm yolk.
Tip for Fast Work: If I am in a hurry, I use Green Giant frozen spinach, and Knorr-Swiss Bearnaise Sauce mix. I prefer fresh artichokes because one can use the leaves to scoop up the delicious mixture in the center and it makes an attractive presentation, but if you use canned (Reese cans the bottoms and I think S&W may also,) be sure you don't try to do this with artichoke "hearts."
MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE:
Memories: This recipe was probably acquired when my great grandfather,
Diederich (or Dietrich) came to America through the Port of New Orleans
in 1848. He stayed there for awhile and was known to have enjoyed the
city's culinary pleasures, before going on to Saint Louis where he
married my great grandmother. I usually serve it for Brunch because I
can do much of the preparation ahead, leaving me to enjoy my guests and
just throw it together quickly when I poach the eggs. Don't even think
about the calories involved! Just serve it with champagne and the
bubbles will make all the calories disappear.