For a light summer entrée, you can’t go wrong with an artichoke salad. Here, I’ve paired lemony artichokes with creamy avocado. For a bit of indulgence, I add a poached egg and tarragon. Light but filling, it’s the ideal way to enjoy a warm summer evening.


Let’s get cooking!

The Prep

Wash and trim one artichoke per serving. I prefer to simmer the hearts and tender leaves in a blanc, but feel free to cook the veggie any way you’d like until it’s tender. When the artichokes are cool enough to handle, slice so that the leaves and hearts are strips about a quarter inch wide.

Toss the artichokes with a vinaigrette made from equal parts lemon juice and lemon balsamic vinegar, two parts avocado oil, a bit of dried tarragon and salt and pepper.

Poach one egg per serving.

Slice one half an avocado per serving.

You are mised out!

The Assembly

Place one slice of Canadian bacon on a plate.

Mound the shredded artichoke on top of the ham. Try to create a flat spot on top of the veg. We’re going to be building a (ok, modest) tower here!

Place two to three slices of avocado on top of the artichoke.

Top with a poached egg and garnish with a bit of dried or fresh tarragon, salt and pepper.

The Payoff

The essence of a béarnaise sauce is egg yolk, butter, lemon and tarragon. Here, the poached egg and vinaigrette combine to produce a lighter version of the classic sauce.

The ham adds a bit of smoky saltiness to the dish (and a bit of extra oomph in the protein department).

Serve with a crunchy baguette.

Most wines pair poorly with artichokes, so choose carefully. A super dry white – a chilled Sauvignon Blanc, for example – would be a fairly safe bet.