Eggs Sardou

Yield:	4 servings
Categories:

6	tb	Butter
2	tb	Flour
1/2	c	Milk
1/2	c	Heavy cream
1 1/2	lb	Fresh spinach; finely chopped
		Salt; to taste
		Freshly-ground white pepper; to taste
8	lg	Fresh artichoke bottoms
1	ts	Vinegar
8		Eggs
2	c	Hollandaise sauce; warm
1	tb	Chopped parsley