1. Preheat the oven to 160C, place the chorizo on a tray and bake for 12-15 minutes until cooked
2. Once cooked remove the chorizo and allow to cool slightly so you can slice it thinly, retain all the cooking juices and keep warm
To make the Hollandaise sauce
- Melt 125g butter in a saucepan and skim any white solids from surface mix with cooking juices from the chorizo. Keep the butter/chorizo mix warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, for about 3-5 minutes.
- Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise which should be slightly tinted orange in colour (if it gets too thick, add a splash of water). Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- Add the artichokes, vinegar, onions, olive oil, salt and sugar to a pan and bring to the boil and reduce to a simmer for 8 to 12 minutes, if using fresh artichokes test by inserting a small sharp knife this should go in with out resistance. Remove and allow to cool slightly. If using tinned artichokes there is no need to cook so remove from the heat once it has come to the boil.
To poach the eggs
- Fill a small pan just over one third full with cold water and bring it to the boil, add the vinegar and turn down to simmer
- Crack the eggs one at a time into a small bowl and gently tip into the simmering water, lightly poach for 3-4 minutes remove with a slotted spoon and drain on kitchen towels.
- To plate up, divide the salad leaves between 4 plates, dress each plate using a dessert spoon with liquor from the artichokes, slice the chorizo and divide between the plates together with the artichoke
- Top each salad with a poached egg and spoon over the hollandaise as per video and serve immediately.