Poached eggs massena

1. Artichokei preparation: cut the stems and most of the leaves off the artichoke.
2. With a paring knife, whittle off the leaves at the base to expose the heart.
3. Scrape the fibrous "choke" to leave only the disk-shaped heart.
4. Rub the heart with lemon.
5. Cook with salted boiling water for about 8 minutes.
6. Drain and refresh with cold water.
7. Set aside.
8. Bearnaisei sauce: in a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper.
9. Boil to reduce to 3 tablespoons.
10. Let cool.
11. Meanwhile, melt the butter; cool slightly.
12. Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise.
13. Do not overcook or it will curdle.
14. Whiski in the warm melted butter in a thin stream into the wine mixture.
15. The sauce will thicken.
16. Whisk in salt, cayenne and white pepper to taste.
17. Keep warm in a pan of warm water.
18. Poachi the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar.
19. Remove with a slotted spoon and trim edges.
20. Keep in warm water.
21. To assemble, heat the artichoke hearts and blot dry. Spoon a bit of the bearnaise sauce into each heart.
22. Place a poached egg on top and spoon more sauce over.
23. Serve at once.