- To prepare artichokes, add lemon juice to medium saucepan with 1 quart water and pinch salt. Remove outer leaves from artichokes until only tender leaves remain. Trim tops of artichokes down until center of artichokes are exposed, then trim away tough outer flesh of artichokes, following natural shape. Cut off stems and scoop out artichoke using spoon. Immediately place all trimmed artichoke hearts in lemon water.
- Bring artichokes to simmer and cook for 15 minutes. Remove from water and set aside to cool.
- Once artichokes have cooled, beat 4 eggs together until they are uniform liquid. Place flour in small bowl, and season with salt and pepper. Place beaten eggs in separate bowl and place panko in third bowl.
- To bread artichokes, dip in flour, then in beaten eggs, and lastly in panko. Repeat this process with remaining artichokes until all 8 are done. Reserve breaded artichokes in fridge until needed.
- To prepare spinach, reduce cream by half in medium saucepan, then whisk in Parmesan. Keep warm until needed.
- Heat butter in large sauté pan set over medium heat until foaming. Add garlic and spinach. Wilt quickly then drain on paper towel-lined tray. Add drained spinach to Parmesan cream, adjusting seasoning with salt and pepper. Keep warm until needed.
- Heat fryer to 350 degrees. Bring 1 gallon water to simmer with apple cider vinegar in large saucepan.
- Crack 12 remaining eggs (some are extra to allow for mistakes) into ramekins. Using slotted spoon, spin water into whirlpool-like circle and drop in all eggs, quickly, one by one. Let eggs cook for 3 minutes and remove to paper towel-lined tray using slotted spoon.
- Drop artichokes into fryer and fry until golden brown and crispy, about 3 minutes. Remove from oil and season.
- Place ¼ cup creamed spinach in center of 4 warm plates. Place 2 artichokes on top of spinach, side by side. Top artichokes with poached egg each, and then spoon Choron Sauce over eggs. Garnish with paprika and chervil sprigs.
- Place small saucepan with crushed tomatoes and chervil sprigs over medium heat. Cook until there is no more liquid and purée is reduced to about 1 tablespoon. Discard chervil sprigs and set tomato purée aside.
- Place cubed butter in small, microwave-safe bowl and microwave on high until butter is completely melted, about 2½ minutes. Let sit for a few minutes, skimming off any foam that has formed on top. Pour clear yellow butter into another dish, avoiding any milk solids that have settled on bottom. Set aside clarified butter.
- Combine yolks and lemon juice in small saucepan and cook over low heat, whisking briskly until it starts to thicken. Note: You may need to pull pan on and off heat to control temperature in order to not scramble egg yolks.
- Once thickened, use ladle to slowly drizzle half the clarified butter into egg mixture while continuing to whisk. Thin sauce a bit with 1 tablespoon water to prevent it from getting too tight and breaking. Continue adding remaining butter while whisking until you have a thick, silky, emulsified sauce.
- To finish sauce, add vinegar, hot sauce, salt, and reserved tomato purée and whisk well to mix. Keep sauce warm until needed.