Artichokes Benedict

Ingredients

• 8 large Ocean Mist Artichokes Hearts, cooked
• 2 bunches Ocean Mist Farms Spinach
• 8 poached eggs
• 8 small red potatoes
• 1 cup Hollandaise sauce
• 1/2 cup olive oil
• 2 Tbsp. butter
• 3-4 cloves garlic
• 1 oz. American sturgeon caviar, optional
• salt, pepper and nutmeg to taste
• Wash and blanch Spinach; cool, drain and squeeze dry. Slice Potatoes approximately 1/4-inch thick. Place in cold salt water. Bring to a boil and cook 3-4 minutes, until almost tender. Drain.
• For seasoned Potatoes and Artichoke bottoms, cook in olive oil on a griddle or brush with oil and grill, if you prefer. Heat Spinach in butter. Season with salt, pepper and nutmeg to taste.
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