Cook the broad beans in boiling water until al dente. Drain and allow to cool. Cut the artichoke in half and place in a large bowl with the broad beans and salad leaves. Break in the goat’s cheese into small pieces, add in the sun-dried tomatoes and the butter beans.
Place the extra virgin olive oil and the balsamic vinegar in a tall glass, add in 2 pinches of salt and 2 pinches of pepper. With a fork, stir well until all flavours are blended. Drizzle the dressing all over the salad, mix well using your hands and serve immediately with your favourite bread.