Eggs Sardou | Brennan's Restaurant : A New Orleans Tradition Since 1946

Ingredients

• 8 Artichokes, large
• 3 Lemons, juiced
• 8 cups Panko
• 2 cups All purpose flour
• 16 each Eggs
• 1 cup Choron sauce [recipe follows]
• 2 cups Heavy cream
• ½ cup Parmesan cheese, grated
• 1 pound Spinach
• 1 teaspoon Garlic, minced
• 1 tablespoon Unsalted Butter
• ½ cup Apple cider vinegar
• ¼ bunch Fresh chervil
• ½ cup Canned plum tomatoes, crushed
• 2 sprigs Chervil
• 4 each Egg yolks, large
• 1 each Lemon, juiced
• 2 cups Unsalted butter, cut into 1” cubes
• 1 tablespoon Water
• ½ teaspoon White wine vinegar
• 2 dashes Hot sauce
• ¼ teaspoon Sea salt