Spoon one teaspoon caviar into each cooked artichoke bottom. Heat briefly in the oven.
Place one poached egg on each artichoke bottom and cover with hollandaise sauce. Garnish each with a truffle slice.
Eggs and Artichokes Forestière
Put three tablespoons butter in a skillet. Add one cup finely chopped mushrooms and cook until reduced to a paste. Follow directions for Eggs à la Russe, but substitute mushroom mixture for the caviar.