Eggs Sardou | Saveur

Ingredients

• 8 large frozen artichoke bottoms, thawed
• Canola oil, for frying
• 1 cup flour
• 2 eggs, lightly beaten
• 1 cup bread crumbs
• 8 asparagus spears, trimmed
• 1 tsp. red wine vinegar
• ¹⁄₄ tsp. cayenne
• 3 egg yolks
• 1 12 cups melted, cooled unsalted butter
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper, to taste
• 8 oil-packed anchovies, drained
• 8 poached eggs
• 2 tbsp. minced cooked ham
• 2 tbsp. minced black truffles
• 2 tbsp. minced parsley, plus more sprigs to garnish