Cut polenta crosswise into 8 slices. Heat 2 tsp olive oil over medium-high heat in a large frying pan. Add polenta slices; cook 3 minutes on each side or until lightly browned. Remove from pan and set aside.
Fill the frying pan ¾ full with water and bring to a simmer. Reduce heat to low-medium and add lemon juice. When water is very hot but has ceased bubbling, crack each egg and pour into the water carefully. Allow the eggs to slowly cook in the hot water until the egg whites are no longer translucent and the yolks are cooked medium to well, depending on your preference. Meanwhile, sauté the red onions in olive oil under sweet and translucent. Add the artichokes and heat until warm. Place the onions and artichokes on the polenta triangles. Remove the eggs from the water using a slotted spoon and place on top of the triangles. Drizzle Heart Friendly Hollandaise sauce (see recipe below) over and serve with fresh fruit.