Prepare artichoke bottoms: In a large, nonreactive pot whisk flour with a little water to make a

smooth paste; whisk in about 1 quart of water and add salt. Squeeze juice from lemon half into

water, then add peel. Bring to a boil, simmer 5 minutes and add artichoke bottoms. Cover, reduce

heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife,

25 to 30 minutes. Let artichokes cool in their liquid. When artichokes are cool enough to handle,

use a small spoon to scoop out chokes. Use a sharp knife to trim any remaining leaves.

Prepare creamed spinach: In a skillet heat oil with onion and garlic over medium heat until tender.

Add spinach in handfuls, stirring until it reduces and releases its liquids. Cook until liquid evaporates,

2 minutes. Fold in warm bJchamel sauce and season to taste with Tabasco, salt and pepper. Keep

warm.

Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over

medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or

coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3

minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs

and if necessary, gently pat dry with paper towels. Season with salt and pepper.

To assemble: Make a bed of spinach on 2 warmed plates and top with artichoke cups. Spoon a

little Hollandaise sauce into cups and top with poached eggs. Spoon remaining sauce over eggs and

serve immediately. Yield: 2 serving