Artichoke Niçoise salad recipe | Gourmet Traveller

Ingredients

• 8 young globe artichokes
• Halved lemon, for rubbing
• 2 tbsp olive oil
• 4 soft-boiled eggs
• 200 gm baby green beans, trimmed
• 55 gm Niçoise olives, pitted (see note) (1/2 cup)
• 2 Kumato or black heirloom tomatoes, peeled and cut into wedges
• 1 garlic clove, crushed
• 2 golden shallots, thinly sliced
• ¼ cup torn basil
• 6 anchovy fillets, torn
• 1 tbsp white wine vinegar, or to taste
• 150 ml extra-virgin olive oil
• Baguette, to serve