Artichoke and Butter Lettuce Salad With Tarragon Vinaigrette

• 1 12 tablespoons fresh lemon juice
• 1 large shallot, minced (to yield 3 TBS)
• 1 tablespoon Dijon mustard
• 4 12 tablespoons extra virgin olive oil
• 1 12 teaspoons minced fresh tarragon
• kosher salt
• fresh ground black pepper
• 1 large lemon, juice of
• 4 large whole artichoke bottoms (prepared for cooking)
• 2 heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d)
• 3 hardboiled egg, quartered

1. In a small bowl, whisk the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion.
2. Add the tarragon; season to taste with salt and pepper.
3. Refrigerate until serving time.
4. Bring a medium pot of salted water to a boil over high heat.
5. Add the lemon juice and the prepared artichoke bottoms.
6. To keep the artichokes from bobbling to the top, weight them with a pot lid that's smaller than the boiling pot.
7. Keep the pot uncovered and adjust the heat to maintain a gentle simmer.
8. Cook until the artichokes are tender when pierced with a knife, about 20 minutes.
9. Drain upside down on paper towels until cool.
10. Tear the lettuce into bite size pieces.
11. Halve each artichoke bottom and cut each half into 5 or 6 wedges.
12. Put the artichoke wedges in a salad bowl and add 2 TBs of the vinaigrette; toss to coat.
13. Add the lettuce and the remaining dressing and toss gently.
14. Arrange the salad on six plates and garnish with the egg wedges.
15. Serve immediately.

lemon juice, shallot, mustard, extra virgin olive oil, tarragon, kosher salt, fresh ground black pepper, lemon, artichoke bottoms, butter, egg

Taken from www.food.com/recipe/artichoke-and-butter-lettuce-salad-with-tarragon-vinaigrette-132428 (may not work)