Start by cutting the green beans into little bite size pieces and cook them over a steam bath for 1-2 minutes, just to make them a little bit more tender and bring out their beautiful green color.
Quickly stop the cooking by plunging them in a bowl of icy cold water. Drain well and place in a medium mixing bowl.
Prep the rest of the vegetables and add them to the green beans, except for artichokes.
Add all the ingredients of the dressing to your small blender or food processor and process until smooth and well incorporated. Pour that over the vegetables and mix well.
Transfer to serving plate and arrange the artichoke hearts around the plate.
Chop the hard boiled eggs coarsely and place them on top of your salad.
Garnish with fresh basil leaves and serve immediately.