Cut the eggs in half lengthwise, remove the yolks and place in a bowl. Place the whites on a serving platter.

In a food processor, chop the artichokes, green olives, capers, chives, tarragon, and parsley, by pulsing a few times.

In a medium bowl, break up one of the egg yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper.

Use a spoon to carefully stuff each egg white half with the artichoke tapenade.

Using the fine holes of a box grater, a microplane grater, or (preferably) a rotary cheese grater, gently grate the egg yolks over the entire platter.

Garnish with baby lettuce to serve.