8 small artichoke hearts, cooked (from a jar is fine)
small handful fresh basil
1 tbsp freshly chopped chervil
½ cucumber, peeled, sliced
2 garlic cloves, peeled, finely chopped
handful fine green beans, topped, tailed, blanched
4 spring onions, sliced
4 very ripe tomatoes, skinned and quartered
1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)
16 black olives
freshly ground black pepper
175ml/6fl oz extra virgin olive oil
2 tbsp red wine vinegar
pinch sea salt
4 free-range eggs