• Melt 2 T. butter in a saucepan over medium heat. Add garlic and shallots and cook, stirring, until just softened.
• Add flour and cook stirring constantly until mixture just begins to brown and flour smells toasted. Whisking constantly, slowly stir in milk until no lumps remain. Bring to a simmer and cook until thickened, about 5 minutes.
• Add spinach and stir until wilted. Allow mixture to simmer over low heat, stirring occasionally, until thickened and creamy 15 to 20 minutes. Season to taste with salt and pepper and keep warm until ready to use.
• While spinach mixture simmers, melt the remaining tablespoon of butter in a small skillet over medium heat. Add artichoke hearts and cook until heated but not browned. Season with salt and pepper and keep warm until ready to serve.

To Poach Eggs

• Heat water in kettle until simmering, but not boiling. Crack eggs open into small bowl, two at a time.
• Whisk simmering water in circle, then slide eggs carefully into the water.
• Let simmer for about 3 minutes loosening from bottom of kettle if needed. Remove with slotted spoon. Repeat for remaining eggs. Poached eggs can be transferred to a bowl of warm water as they cook to hold until ready to serve. Drain on paper towel before using.

Hollandaise Sauce

• Combine egg yolk, water, lemon juice, and a pinch of salt in a blender. Melt butter in the microwave.
• With the blender constantly running, slowly pour hot butter in. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. (Hollandaise cannot be cooled and reheated.)

Assembling Dish

• When ready to serve, divide creamed spinach between four plates. Place creamed spinach on bottom of bowl, then sprinkle with artichoke hearts. Top with two poached eggs and drizzle with Hollandaise. Serve immediately.