Light Eggs Sardou
|Canned artichoke bottoms||14 Ounce|
|Skim milk||1 Tablespoon|
|Tarragon sauce||2 Tablespoon|
Wash spinach and place in a Dutch oven (do nor add water); cover and cook over high heat 3 to 4 minutes.
Drain spinach well; place between paper rowels, and squeeze until barely moist.
Place artichoke bottoms with liquid in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
Drain well set aside, and keep warm.
Combine spinach, skim milk, and salt in container of an electric blender, process until smooth.
Place 1 heated artichoke bottom on each of 6 individual serving plates.
Place 1 tablespoon spinach mixture in each artichoke bottom.
Place 1 poached egg on top of each bed of spinach.
Cover each serving with 2 tablespoons warm Tarragon Sauce; sprinkle each serving with paprika, and serve immediately.