FOR THE BECHEMEL SAUCE
1 TABLESPOON UNSALTED BUTTER
1-TABLESPOON ALL-PURPOSE FLOUR
2/3 CUP MILK OR 1/3 CUP MILK AND 1/3 CUP CHICKEN STOCK, HEATED
1 TEASPOON MINCED GARLIC
1/8 TEASPOON GRATED NUTMEG
1/8 TEASPOON WHITE PEPPER
2 TEASPOONS FRESH LEMON JUICE (OR TO TASTE)

FOR THE OMELET
14 OZ. CAN ARTICHOKES (DRAINED AND QUARTERED)
3 TABLESPOONS UNSALTED BUTTER
3 TABLESPOONS HEAVY CREAM (OR MILK)
1 TABLESPOON FINELY CHOPPED FRESH TARRAGON LEAVES
1 TABLESPOON FINELY CHOPPED FRESH DILL
4 LARGE EGGS
2 TABLESPOONS COLD WATER
LEMON SLICES AND PARLEY SPRIGS FOR GARNISH

BECHAMEL SAUCE
OVER MODERATELY LOW HEAT, IN A HEAVY SAUCEPAN, COOK BUTTER AND FLOUR FOR 3 MINUTES. ADD MILK TO MIXTURE, WHISKING VIGOROUSLY UNTIL MIXTURE IS THICK AND SMOOTH; ADD GARLIC, AND SIMMER, WHISKING OCCASIONALY, FOR 10 MINUTES. STIR IN NUTMEG, WHITE PEPPER, AND LEMON JUICE. SALT TO TASTE. KEEP SAUCE WARM AND COVERED.

FILLING
OVER MODERATE HEAT, IN HEAVY SKILLET, SAUTE ARTICHOKES IN 2 TABLESPOONS BUTTER, UNTIL GOLDEN IN COLOR. STIR IN CREAM AND HERBS. SALT AND PEPPER TO TASTE. COVER.

OMELET
IN A BOWL, WHISK TOGETHER EGGS AND WATER; SALT TO TASTE. IN A 7 INCH OMELET PAN OR SKILLET, HEAT ½ TABLESPOON REMAINING BUTTER, OVER MODERATE HEAT UNTIL MELTED. ADD ½ EGG MIXTURE (TWO OMELETS) TO PAN, COOKING UNDISTURBED UNTIL OMELET HAS SET. PULL BACK EDGE WITH RUBBER SPATULA; LOOSEN OMELET FROM PAN, ALLOWING ANY UNCOOKED EGG TO FILL UNDERNEATH. SPOON HALF ARTICHOKE MIXTURE (TWO OMELETS) TO EGG. FOLD AND REMOVE. KEEP WARM. REPEAT. SPOON BECHAMEL OVER OMELETS, GARNISH WITH LEMON SLICES AND PARSLEY. SERVE.