Boil the eggs, peel them, let them chill.
Wash and drain all the vegetables.
Cut the tomatoes into two parts, then press them a bit in order to remove a part of the seeds.
Cut them into thin quarters. Sprinkle them with salt, wait for them to lose water in a big bowl.
Cut the peppers into thin stripes while removing the seeds. Peel the garlic and the white onions.
Peel and cut the cucumber into very thin rounds. Cut the artichoke hearts into quarters.
With a clove of garlic, rub the inside part of a salad bowl.
Cut the eggs into quarters. Chop the basil.
In the salad bowl, add the tomatoes, the stripes of pepper, the rounds of cucumber, the quarters of artichokes, the small chopped onions and the basil. Add pepper. Pour olive oil in the salad bowl, mix the salad carefully.
Decorate with the quarters of boiled eggs and the anchovies. Put in the fridge 30 minutes before dressing.
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