Artichoke Benedict

4 medium artichokes
4 slices Canadian bacon (1/4-inch thick)
4 eggs
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/8 teaspoon paprika
ground red pepper

Preparing Artichokes.
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired). Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed). Turn artichokes upside down to drain.

Artichoke Benedict.
Brown Canadian bacon slices in skillet.

Poach eggs in boiling, salted water.

Spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard.

Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
Hollandaise Sauce.

In small saucepan, heat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir paprika, red pepper and salt to taste.
Remove from heat. Spoon over eggs.