8 servings


  • 8 Hitchcock Farms® Large Artichokes
  • 2 tbsps salt
  • 2 lemon halves (keep 1 tbsp juice aside for sauce)
  • 2 quarts water
  • 1/4 cup white vinegar
  • 8 farm-fresh large eggs
  • 1 oz cider vinegar
  • 1 1/4 tsp black peppercorns
  • 2 ozs water
  • 6 egg yolks
  • 1 pint warm, clarified butter
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • 4 English muffins, sliced and toasted
  • 2 ozs sweet butter
  • 8 slices Canadian bacon
  • 1 tbsp pink peppercorns


  1. Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stem flush with the base.
  2. Boil artichokes in lightly salted water with lemons until tender (approximately 45-50 minutes). Remove from water and let cool. Reserve some of the artichoke stock, set aside, keeping it warm.
  3. Prepare the artichoke bottom by removing the leaves and the choke (the fuzzy center). Set the artichoke bottoms and large leafs aside.
  4. In a large shallow pot, bring water and white vinegar to a simmer (ratio of one ounce white vinegar to 2 quarts water) and break eggs one at a time into a cup, being careful not to break the yolks. Slide the eggs gently into the water and simmer for 3 minutes. Poached eggs should remain soft to the touch.
  5. Remove eggs carefully with a skimmer and place them on a clean kitchen cloth or paper towels. Cut off excess egg-white to improve appearance.
  6. For the hollandaise, heat small pot or saute’ pan on high, add cider vinegar and peppercorns; reduce by one quarter. Add water and bring to a quick boil. Strain the liquid, separating out the peppercorns, into a cup and let cool.
  7. Place egg yolks in a medium-size stainless steel bowl and add the reduction, whipping well.
  8. Over medium heat, boil water in a pot of a slightly smaller diameter than the mixing bowl; place the mixing bowl on top of the pot to steam heat the bowl, not allowing the bowl to touch the boiling water.
  9. With a fine wire whisk, briskly stir egg yolks and vinegar mixture until the yolks are at ribbon stage. Slowly add warm clarified butter, whisking constantly until incorporated, creating a creamy hollandaise sauce. Remove from the steam.
  10. Add the lemon juice, salt and pepper to taste.
  11. Warm artichoke bottoms and leaves in the reserved artichoke stock. Remove them from the liquid when warmed and quickly dry on a paper towel.
  12. Place half of a toasted and buttered English muffin at the center of a pre-warmed plate and arrange the artichoke leaves in fan, tucking the edges under the muffin.
  13. Top with a slice of Canadian and a poached egg; cover generously with hollandaise sauce. Garnish with whole pink peppercorns and serve.

Here’s a new take on traditional Eggs Benedict with the addition of Hitchcock Farms® artichokes fresh from the ‘Artichoke Center of the World.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA