Artichokes Benedict

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 200.2
  • Total Fat: 9.2 g
  • Cholesterol: 120.0 mg
  • Sodium: 644.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 7.1 g
  • Protein: 16.0 g

View full nutritional breakdown of Artichokes Benedict calories by ingredient
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This is from South Beach diet, week 1 This is from South Beach diet, week 1
Number of Servings: 2


    2 Medium artichokes
    2 slices Canadian bacon
    2 eggs
    4 Tbsp. Mock Hollandaise Sauce


Mock Hollandaise Sauce:
1/4 C. liquid egg substitute
1 Tbs. Smart Balance spread
1 tsp. fresh lemon juice
1/2 tsp Dijon mustard
Dash Ground red pepper

To Make Hollandaise Sauce:
In a 1-cup microwaveable liquid measure, domgine the egg substitute and the spread. Microwave on low (20) for 1 minute, stirring once halfway through cooking, until the spread is softened.

Stir lemon juice and mustard into egg substitute mixture. Microwave on low for 3 minutes, stirring every 30 sec., until thickened. Stir in pepper.

If mixture curdles, transfer to blender and process on low speed for 30 seconds, until smooth.


Wash the artichokes. Cut off stems at the base and remove the small bottom leaves. Stand the artichokes upright in a deep saucepan filled with 2"-3" of salted water. Cover and boil gently, 35-45 minutes. Turn the artichokes upside down to drain.

Spread leaves open like flower petals. With a spoon, carefully remove center petals and fuzzy center from the artichoke bottoms and discard. Keep the artichokes warm.

Brown the Canadian bacon in a skillet and poach the eggs in boiling salted water. Place a bacon slice into each artichoke, Top with a poached egg and 2 tbsp. Mock Hollandaise Sauce. serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user BLESSED_COG.

TAGS:  Vegetarian Meals |

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