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Spring tartines Niçoises

If you can't find fresh artichokes, substitute store-bought grilled or preserved ones.

You'll need

2 small globe artichokes 2 eggs 200 gm green beans, trimmed 300 gm cherry tomatoes, halved 2 radishes, thinly sliced 2 tbsp flat-leaf parsley, coarsely torn Juice of 1 lemon 2 tbsp extra-virgin olive oil 4 thick slices rye sourdough bread 1 garlic clove, halved For spreading: mayonnaise 300 gm tinned tuna, drained, flaked


  • 01
  • Remove tough outer leaves of artichokes, halve, remove hairy choke with a teaspoon (discard), slice into thin wedges and toss in lemon juice to prevent discolouring.
  • 02
  • Cook eggs in a saucepan of simmering water until soft-boiled (7 minutes), refresh and peel. Halve just before serving.
  • 03
  • Meanwhile, blanch beans until bright green (1 minute), refresh, drain and transfer to a large bowl. Add artichoke, tomatoes, radish, parsley, lemon juice and oil, season to taste, toss to combine and set aside.
  • 04
  • Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes), then rub with garlic. Spread with mayonnaise, top with tuna, then salad and eggs, season to taste and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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