30 minutes preparation
Trim the escarole and discard the outer leaves. Wash and drain well. Then tear apart into fairly large pieces. Trim the artichokes well; remove the outer leaves and the fury pert inside. Then julienne (reserving some leaves for the final presentation). Peel the celery, then julienne. Prepare the sauce, by placing the stale bread in vinegar. Squeeze lightly and place in a blender with 1/4 cup, plus 1 tbsp, oil; anchovy fillets; a tbsp of cappers rinsed of their salt; a large bunch of parsley; and a hard-boiled egg yolk. Blend until well emulsifies. Place the sauce in a bowl and mix with the celery stalk diced (or cut into a brunoise) and a couple of tender leaves. On each plate, prepare a bed of escarole. Place the julienned celery and artichokes on top and dress with the green sauce. Garnish with the extra artichoke leaves.