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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, recipe follows
• Hollandaise Sauce, recipe follows
• 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
• Essence, recipe follows, for garnish
• Chopped chives, garnish

Description

Food Network Invites You To Try This Eggs Sardou Recipe From Emeril Lagasse.

Food Network