Eggs Sardou | Recipe Finder

Ingredients

• 1 tablespoon unsalted butter
• 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
• Salt and pepper
• 4 large eggs
• 1 tablespoon distilled white vinegar
• Sauteed Spinach
• Hollandaise Sauce
• 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
• Essence, for garnish
• Chopped chives, garnish