Artichoke Salad with Green Beans, Egg and Anchovy Dressing

Ingredients

• 4 eggs, at room temperature
• 300 gm green beans
• Large handful of young broad beans
• To serve: baby endive, leaves separated
• To serve: micro-cress
• Poached artichokes
• 5 globe artichokes
• 2 lemons, halved
• 125 ml (½ cup) olive oil
• 1 garlic clove, halved
• 1 sprig thyme
• Croûtons
• 100 gm sourdough, crusts removed, bread cut into 1cm cubes
• 100 gm butter, coarsely chopped
• 2 anchovies, finely chopped
• 1 garlic clove, bruised
• Anchovy dressing
• 3 tsp sherry vinegar
• 100 ml olive oil
• 10 anchovy fillets