Eggs Sardou    No. 2547                                Yields 8 Servings

     8           Artichoke Bottoms      1 1/2 Cups      Sauce Hollandaise
    10           Anchovy Fillets,         2/3 Cup       Smoked Ham, Ground
                 Chopped                    1 small     Truffle, Slivered
     8           Eggs, Poached &
                 Trimmed

Preheat the oven to 450 degrees.
Fill each artichoke bottom with chopped anchovy.
Arrange on a baking sheet.
Heat for 5 minutes.
Set aside - keep warm.
Set a poached egg on top of each artichoke.
Top with Sauce Hollandaise.
Sprinkle with chopped smoked ham.
Top with slivers of truffle.
Serve immediately.