1.Boil the eggs for 10 minutes, peel and slice into quarters.
2.Remove the tough outer leaves from the artichokes and cut off the top third of the remaining leaves and cut them in half removing the choke.
3.Place some lettuce leaves, tomatoes, artichokes, tuna and shallots on a large serving plate.
4.Repeat in layers until all the ingredients have been used up.
5.Arrange the anchovy fillets and olives evenly on top of the ingredients.
6.Mix the olive oil, vinegar, salt and pepper in a small bowel and drizzle over the salad and serve.