Total Calories: 237
Trim stems from artichokes. Cut 1 inch off the top. Pull off the bottom row of leaves and, with kitchen shears, cut off the sharp leaf tips. Rinse thoroughly. Rub cut edges with lemon juice to prevent darkening. Place artichokes in a 3-quart saucepan cover with boiling water. Add salt, cover and bring to a boil reduce heat to low and simmer for 30 to 40 minutes or until a leaf pulls out easily. Remove artichokes with a slotted spoon and drain upside-down.
In a small saucepan, lightly beat the egg. Add mayonnaise, lemon juice, parsley, onion, mustard and tarragon stir until well blended. Cook and stir over low heat for 5 minutes or until thickened (do not boil). Remove from heat.
Stir in butter until butter melts and mixture is well blended. Keep warm over hot, not boiling, water.
To serve, cut each artichoke in half lengthwise. Remove choke. Place halves on lettuce leaves. Spoon 1 to 2 tablespoons of the sauce onto each half. Garnish with lemon. Pass the remaining sauce or serve in individual small bowls. Have extra napkins and use finger bowls if desired.
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