Artichokes With Eggs

• 4 artichokes cooked according to basic recipe and at room temperature
• 4 eggs
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lemon rind
• 1/2 teaspoon lemon juice
• Salt and freshly ground pepper to taste
• 3 tablespoons olive oil
• 1 teaspoon minced fresh chive
• Tarragon dressing (recipe follows)

1. Set the artichokes upright and gently spread the leaves away from the center.
2. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them.
3. Do not scrape away any of the fleshy bottom.
4. Place artichokes on a serving dish or on individual plates.
5. Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
6. Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft.
7. Remove the eggs to a bowl and fold in the chive.
8. Spoon some of the eggs into the cavity of each artichoke.
9. Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

artichokes cooked according, eggs, mustard, lemon rind, lemon juice, salt, olive oil, fresh chive, tarragon dressing

Taken from cooking.nytimes.com/recipes/5516 (may not work)