This recipe is really simple and if you are not a fan of artichokes, you can use some nice seeded bread toast instead. This recipe provides liver stimulants from the artichokes and omega 3 from the salmon.
4 large globe artichokes
3 egg yolks
2 tablespoons lemon juice
75gm unsalted butter
4 large slices of smoked salmon
4 medium eggs
Put artichokes in a large pan, cover with water and simmer for about 30 minutes.
While artichokes are cooking, make Hollandaise sauce. Put the egg yolks into a large bowl over a saucepan of simmering water. Add 4 tablespoons water and the lemon juice and bring to a very gentle simmer, whisking constantly. Add the butter, one small piece at a time, still whisking constantly, until thickened. This will take about 10 minutes.
Drain the artichokes upside down. When cool enough to handle, open the outside leaves, pull out the central leaves and furry bits (but do not discard them, and serve on the side). Tip in the smoked salmon
Poach the eggs. Add an egg to each artichoke and pour on the hollaindaise sauce.