Boil the eggs for 10 minutes. Run the boiled eggs under cold water and leave to cool. When cool, peel the eggs.
Wash the tomatoes and cut them into eighths. Place them in a large salad bowl.
Wash the peppers, cut them in half, remove the white, bitter pith from inside. Chop the peppers roughly and add them to the large bowl with the tomatoes.
Wash and finely chop the spring onions, including the stalks, then add them to the bowl.
Remove the 8 salted anchovy fillets from the salt and cut them into thirds in the bowl and toss the ingredients together.
Open the tin of tuna, drain it, and flake it into the bowl.
Add the black olives and broad beans to the bowl, and mix again.
Trim the radishes, removing the stalks and tips, wash them and slice them into thin rounds. Add them to the bowl.
Cut the artichoke stems off flush with the base. Cut them in half vertically, remove all the choke from the centre, and peel off the first 2–3 layers of leaves (as shown in the photo). Chop very finely. If you prefer to cook the artichokes, put the halves in boiling water for 10 minutes and leave to cool before slicing them and adding to the bowl.
Wash the basil leaves, chop them finely and add them to the bowl.
Add a generous amount of extra virgin olive oil, season with salt and pepper, and mix together.
Cut the eggs in half and arrange them on top of the salad.
Chill in the fridge for at least an hour before serving.