Niçoise salad with broad beans and globe artichokes

Ingredients

• 10 medium-sized tomatoes
• One beautiful cucumber
• 200 g of fresh broad beans
• 12 fresh, small globe artichokes, cut into wedges
• 2 green bell peppers
• 6 small white onions
• 6 basil leaves
• 1 clove of garlic
• 3 hard-boiled eggs
• 12 anchovy fillets (or 1 can of 300g tuna)
• 100 g of Nice black olives
• olive oil
• salt
• pepper

Cut the tomatoes into quarters and lightly salt them on a cutting board for the first time.

Also, cut the eggs into quarters or slices.

Cut the anchovies into three or four pieces each. If using tuna, flake it.

Finely dice the peeled cucumber.

Finely slice the green bell peppers, fresh onions, and globe artichokes into thin rings.

Rub the inside and sides of a large salad bowl with the cut garlic cloves, then add all the ingredients except the tomatoes.

Drain the tomatoes and lightly salt them before adding them to the dish.

Prepare a dressing by combining 6 tablespoons of olive oil, finely chopped basil, pepper, and salt, and pour it over the salad.

Please chill thoroughly in the refrigerator before serving.