- 8 artichokes, large
- 3 lemons, juiced
- 8 Cups panko
- 2 Cups all-purpose flour
- 1 Cup Choron sauce
- 2 Cups heavy cream
- 1/2 Cup Parmesan cheese, grated
- 1 Pound spinach
- 1 Teaspoon garlic, minced
- 1 Tablespoon unsalted butter
- 1/2 Cup apple cider vinegar
- 1/4 bunch fresh chervil
- 1/2 Cup canned plum tomatoes, crushed
- 2 sprigs chervil
- 4 egg yolks, large
- 1 lemon, juiced
- 2 Cups unsalted butter, cut into 1" cubes
- 1 Tablespoon water
- 1/2 Teaspoon white wine vinegar
- 2 dashes hot sauce
- 1/4 Teaspoon sea salt
In a small saucepan over medium heat, cook the tomato puree with the chervil sprigs until there is no more liquid, and the puree is reduced to about 1 tablespoon. Discard the chervil sprigs. Set the tomato puree aside.
For the butter used in the sauce: Place the cubed butter in a small microwave-safe bowl and microwave on high until the butter is completely melted, about 2 ½ minutes. Remove the butter from the microwave and let sit for a few minutes; skim off any foam that has formed on the top and discard. Pour the clear yellow butter into another dish, avoiding any of the milk solids in the bottom.
In a small saucepan, combine the egg yolks and lemon juice and cook over low heat, whisking the mixture briskly until it starts to thicken. You may need to pull the pan on and off the heat to control the temperature, so you don’t scramble the egg yolks. Once the eggs are thickened, use a ladle to slowly drizzle half the clarified butter into the eggs while continuing to whisk. Thin the sauce out a bit with a Tablespoon of water to prevent the sauce from getting too tight and breaking. Continue adding the remaining butter and whisking. You should end up with a thick and silky emulsified sauce. To finish the sauce, add the vinegar, hot sauce, salt, and reserved tomato puree and mix well with a whisk. Keep the sauce warm beside the stove until needed.
Add the lemon juice to a medium saucepan with 1qt of water and a pinch of salt. Remove the outer leaves from the artichoke until the tender leaves remain. Trim the top of the artichoke down to the choke is exposed. Trim away the tough outer flesh of the artichoke following the natural shape. Cut off the stem and scoop out the choke using a spoon. Immediately place all the artichoke hearts in the lemon water after trimmed. Put the saucepan on the stove and bring artichokes to a simmer. Cook for 15 minutes then remove from the water and let cool until needed. Once Artichokes are cool, beat 4 eggs together until liquid. Place all-purpose flour in a small bowl with salt and pepper, place beaten eggs in another bowl, and place panko in another bowl. To bread the artichokes, dip artichokes in flour, then beaten eggs, and lastly panko crumbs. Repeat this process with the remaining artichokes until all 8 are done. Reserve breaded artichokes in fridge until needed.
In a medium saucepan, reduce the cream by half and whisk in the grated parmesan. Keep in warm place on the stove until needed. Heat 1 tablespoon butter in a large sauté pan over medium heat until foaming. Add garlic and spinach and wilt quickly then drain on paper towel lined tray. Add drained spinach to parmesan cream and adjust seasoning with salt and pepper. Keep in warm place until needed.
Assemble the Dish
Heat fryer to 350 degrees. Bring 1 gallon of water to a simmer with the ½ cup of vinegar in a large saucepan. Crack 12 eggs (some extra to allow for mistakes) into paper disposable cups or ramekins. Using a slotted spoon, spin the water into a whirlpool like circle and drop all the eggs quickly one by one. Let the eggs cook for 3 minutes and remove to a paper towel lined tray using a slotted spoon. Drop the artichokes in the fryer and fry until golden brown and crispy about 3 minutes then remove from oil and season with salt. Place 2oz. of the creamed spinach in the center of 4 warm plates. Place two artichokes on top of the spinach side by side, top all artichokes with a poached egg each, lastly spoon choron sauce over the eggs. Garnish with paprika and chervil sprigs.