|Globe artichokes||4 Medium|
Cook the globe artichokes in boiling water.
Using a small spoon, scrape all the eatable part from the base of the artichoke leaves, and with them garnish the previously trimmed artichoke bottoms, which you have of course trimmed clean.
Hollow this mixture slightly at the top so that it will hold a slice of ham and a cold poached egg.
Cover each egg-and-artichoke with mayonnaise to which a little tarragon has been added.