1) Prep the spinach so it is not watery

1. Thaw spinach completely.
2. Squeeze aggressively in a clean towel until it is very dry. If it still drips, keep squeezing.
3. Set aside. This one step is what prevents a thin, broken creamed spinach.

2) Make shallot béchamel and finish creamed spinach

1. In a saucepan over medium heat, melt butter. Add minced shallot and cook 2–3 minutes until soft, not browned.
2. Whisk in flour and cook 1 minute to remove the raw taste.
3. Slowly whisk in warm milk. Keep whisking until smooth and lightly thickened, about 2–4 minutes.
4. Stir in cream, nutmeg (optional), salt, and black pepper.
5. Fold in the very dry spinach. Simmer 2 minutes. Add Parmesan if using. Taste and adjust seasoning.
6. Keep warm on very low heat. If it thickens too much, add a splash of warm milk.

3) Warm and sear the artichokes

1. Drain artichokes very well and pat dry.
2. In a skillet, warm butter or olive oil over medium heat.
3. Sear artichokes 1–2 minutes per side to add a little color and drive off moisture.
4. Season lightly with salt and a small squeeze of lemon if you like.

4) Make lemony pepper hollandaise

1. Set a small saucepan over very low heat (or use a double-boiler setup).
2. Whisk egg yolks with water and lemon juice until combined.
3. Whisk constantly until the yolks thicken slightly and look glossy. Keep the heat gentle so you do not scramble.
4. Remove from heat and slowly whisk in warm melted butter in a thin stream until emulsified.
5. Season with salt, plenty of black pepper, and a touch more lemon until it tastes bright and a little peppery.
6. Keep warm, not hot. If it thickens, whisk in a teaspoon of warm water.

5) Poach eggs so the center stays runny, then drain

1. Bring a wide pot of water to a gentle simmer (small bubbles, not a rolling boil). Add a pinch of salt and the vinegar.
2. Crack each egg into a small bowl.
3. Stir the water once to create a gentle swirl and slide an egg in. Repeat, leaving space.
4. Poach 2 1/2 to 3 1/2 minutes for a runny center. Remove with a slotted spoon.
5. Drain on a paper towel for 20–30 seconds. This keeps the plate clean and helps the hollandaise cling.

6) Assemble

1. Place 2 artichoke hearts (or 1 bottom) on each plate.
2. Spoon a generous mound of creamed spinach on top.
3. Add a poached egg to each stack.
4. Spoon hollandaise over the egg.
5. Garnish with chives, lemon zest, cracked pepper, and a whisper of smoked paprika if you want color.