Cold Stuffed with Eggs, Capers and Green Herbs

• 4 large artichokes, boiled whole, trimmed and cleaned for stuffing
• 2 tinned anchovy fillets, finely chopped
• ½

Mix the anchovies, garlic, vinegar and mustard together in a bowl.

Roughly chop or grate the hard-boiled eggs. Add to the bowl together with the capers, herbs and Parmesan and give it a good mix. Add enough olive oil to loosen to a spoonable consistency. Check the seasoning and adjust if necessary.

Spoon the mixture into the artichokes. Serve with warm Puy-style lentils if wishe