Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl. Place the bowl over steaming water. Cook for 1 1/2 minutes, stirring constantly. Remove from the steam. Slowly whisk in the butter. Season. Set aside. Heat the creamed spinach. Place equally on 4 plates. Top each with 2 artichoke hearts and 1 poached egg. Finish with the sauce. Serve immediately. Serves 4.