Eggs Sardou    No. 2547                                Yields 8 Servings
      8           Artichoke Bottoms      1 1/2 Cups      Sauce Hollandaise
     10           Anchovy Fillets,         2/3 Cup       Smoked Ham, Ground
                  Chopped                    1 small     Truffle, Slivered
      8           Eggs, Poached &
 Preheat the oven to 450 degrees.
 Fill each artichoke bottom with chopped anchovy.
 Arrange on a baking sheet.
 Heat for 5 minutes.
 Set aside - keep warm.
 Set a poached egg on top of each artichoke.
 Top with Sauce Hollandaise.
 Sprinkle with chopped smoked ham.
 Top with slivers of truffle.
 Serve immediately.