Roughly chop black olives and anchovy fillets. Add mustard and capers and puree everything finely with the cutting stick of the hand mixer. Gradually mix in the olive oil until a smooth paste is formed. Season well with pepper.
Drain the artichoke hearts well and cut in halves or quarters as desired. Put green olives on wooden skewers and fix on the halved artichokes. Divide between 4 plates and add the olive paste. Drizzle with olive oil and serve.
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