---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese/eggs, Vegetables
       Yield: 4 servings
 ----------------------------POACHED EGGS MASSENA----------------------------
       4 lg Artichokes
     1/2    Lemon
            Bearnaise sauce (see below)
 ------------------------------BEARNAISE SAUCE------------------------------
     2/3 c  Dry white wine
     1/3 c  Tarragon vinegar
       3 tb Shallots, minced
       2 tb Fresh tarragon, chopped
     1/2 ts White pepper
     1/2 c  Unsalted butter (1 stick)
       3    Egg yolks
            Salt and cayenne pepper
       4    Whole eggs
       2 qt Water
       1 tb Wine vinegar
   Artichoke Preparation: Cut the stems and most of the leaves off the
   artichoke. With a paring knife, whittle off the leaves at the base to
   expose the heart. Scrape the fibrous “choke” to leave only the disk-shaped
   heart.  Rub the heart with lemon. Cook with salted boiling water for about
   8 minutes.  Drain and refresh with cold water. Set aside. Bearnaise Sauce:
   In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh
   tarragon and white pepper.  Boil to reduce to 3 tablespoons. Let cool.
   Meanwhile, melt the butter; cool slightly.  Add egg yolks to vinegar
   mixture and cook over low heat, whisking constantly, for 1 minute or until
   the consistancy of mayonnaise. Do not overcook or it will curdle. Whisk in
   the warm melted butter in a thin stream into the wine mixture. The sauce
   will thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm
   in a pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of water and
   1 tablespoon wine vinegar. Remove with a slotted spoon and trim edges. Keep
   in warm water. To assemble, heat the artichoke hearts and blot dry. Spoon a
   bit of the Bearnaise Sauce into each heart. Place a poached egg on top and
   spoon more sauce over. Serve at once.