Categories: Cheese/eggs, Vegetables 
      Yield: 4 servings 
  
----------------------------POACHED EGGS MASSENA---------------------------- 
      4 lg Artichokes 
    1/2    Lemon 
           Salt 
           Bearnaise sauce (see below) 
 
------------------------------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.