Cook the eggs: put them in a pan and cover with water, cook 6 minutes from the boil.

Cool in fresh water and peel.

Wash all the vegetables, dry the lettuce after washing it.

If you have anchovies in salt, wash them under running water, open them and clean the entrails. Reserve on a paper to dry them.

Cut the onion in thin slices.

Cut the tomatoes in quarters, peel the cucumber and cut into slices.

If you are using artichokes you have to take off the though outer leaves and cut off the tops. Then cut into thin slices and put in a bowl with water and lemon, otherwise they'll oxidate.

If you are using fava beans remove from the pod, if they are very fresh you don't need to peel the beans as the skin will be very thin, or peel them if the skin is thick.

Put the beans in a bowl with some salt, pepper and olive oil.

Now it's time to start the layers: arrange the salad leaves in a large plate, just to cover the border, then lay the tomatoes on the bottom, spread the onions all over and salt them for the first time. Wait 5 minutes, then add a pinch of salt again.

Continue adding the rest of the ingredients trying to make the plate beautiful.

At the end, add the basil leaves roughly chopped with your fingers (don't use a knife for this), add some salt and the olive oil.