1 lemon
2 large artichokes
1 tablespoon unsalted butter
1 cup fresh crabmeat (picked over)
1 tablespoon minced fresh tarragon
2 large egg yolks
1 tablespoon fresh lemon juice
1 slice (8 tablespoons) unsalted butter (cut into 8 pieces)
1 tablespoon minced fresh tarragon
  salt (to taste)
  ground white pepper (to taste)
4 eggs (poached)
  paprika (for garnish)