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Eggs Sardou—For Artichoke Lovers and No Bread to Boot!

Cooks' Note

No bread in this one, since the eggs are served atop artichoke bottoms. Fresh artichoke can be quite tender, but since it takes up to 45 minutes to steam and prepare, canned bottoms are suggested. (Use canned artichoke hearts if canned artichoke bottoms are not readily available in your area.) A rich New Orleans invention, this dish is usually served with creamed spinach and hollandaise sauce. If you prefer a slightly less filling rendition, omit the hollandaise.

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