Food & Cooking Recipes Breakfast & Brunch Recipes Steamed Artichokes with Poached Eggs and Smoked Salmon 3.8 (8) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 20, 2020 Print Share Share Tweet Pin Email Photo: Ellie Miller Servings: 4 For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon. Ingredients 4 medium or large artichokes Coarse salt and freshly ground pepper 4 medium or large eggs Martha's Hollandaise Sauce 4 thin slices smoked salmon (2 ounces total) Directions Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches. Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes. Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm. Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs. Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise. Cook's Notes The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Print