GGS SARDOU WERE CREATED BY CHEF ANTOINE Alciatore at Antoine’s restaurant in New Orleans in the
late nineteenth century to honor the visiting French playwright Victorien Sardou, and along with eggs Hussarde, eggs Benedict, and a score of other elaborate egg dishes popularized in the Crescent City, they have become a brunch and luncheon classic. Whether the artichokes and eggs were originally served on a bed of creamed spinach (as they often are today) remains a point of debate. No doubt this makes for a more dramatic presentation, but since the basic dish is already so rich, I prefer to leave well enough alone. Remember that this is a restaurant dish that requires some prep work and cooking skill. Is it worth the trouble? You bet it is, especially if you’re out to impress luncheon guests.

Makes 4 servings

INGREDIENTS

THE HOLLANDAISE SAUCE:

• 4 large egg yolks
• 1 tablespoon cold water
• 8 tablespoons butter, at room temperature
• 1⁄4 teaspoon salt
• Pinch of white pepper
• 2 tablespoons fresh lemon juice

THE ARTICHOKE BOTTOMS:

• 8 large artichokes

THE EGGS:

• 4 cups water
• 2 tablespoons white vinegar
• 8 large eggs
• 2 teaspoons butter
• 8 tablespoons finely chopped cooked ham
• 8 anchovy fillets
• 1⁄4 cup finely chopped fresh parsley leaves

INSTRUCTIONS

1. To make the hollandaise sauce, combine the egg yolks and water in the top of a double boiler and beat until thickened.
2. Place the double boiler over barely simmering water and stir until the mixture is warm, not hot.
3. Add the butter to the egg yolk mixture, 2 tablespoons at a time, and stir constantly until well blended.
4. Stir the sauce for 2 to 3 minutes or until it thickens enough to coat the back of a spoon.
5. Remove the hollandaise sauce from the heat and add the salt, white pepper, and lemon juice.
6. Stir the sauce for about 2 minutes longer.
7. Keep the hollandaise sauce barely warm over hot water until ready to serve.

ARTICHOKE BOTTOMS:

1. Cut off the stems of the artichokes to produce a flat base.
2. Remove and discard all petals and chokes.
3. Trim all around the sides and base of the artichokes until the base is smooth and white.
4. Remove any green exterior from the bottoms.
5. Place the trimmed artichoke bottoms in a deep stainless-steel or enamel saucepan.
6. Add enough water to cover the artichoke bottoms.
7. Bring the water to a boil, then reduce the heat to low.
8. Cover the saucepan and simmer until the artichoke bottoms are just tender, about 25 minutes.
9. Remove the pot from the heat, but do not remove the artichoke bottoms from the pot.

EGGS:

1. Pour the water into a large skillet and add the white vinegar.
2. Bring the water to a simmer.
3. Gently break the eggs into the water, spacing them apart.
4. Keep the water at a simmer and cook the eggs until the whites are set and the yolks remain runny, about 3 minutes.
5. Remove the poached eggs with a slotted spoon and drain them on paper towels, being careful not to break the yolks.
6. Melt the butter over low heat.
7. Add the finely chopped ham and cook, stirring, for 2 minutes.
8. Set aside.

SERVE:

1. Drain the artichoke bottoms and distribute them evenly on 4 plates.
2. Arrange 2 anchovy fillets over each pair of artichoke bottoms.
3. Place a poached egg in the center of each artichoke bottom.
4. Spoon 1 tablespoon of hollandaise sauce over each poached egg.
5. Sprinkle equal amounts of ham over the eggs.
6. Sprinkle finely chopped parsley over the top.
7. Serve the eggs hot.