artichoke heart and radicchio salad

2 servings
1 pack Artichoke hearts; frozen, 9
2½ tablespoon Olive oil; extra-virgin
1 each Raddicho; small, separated
14 eaches Basil leaves; chopped
1 x Marinated in a jar]
2 teaspoons Lemon juice; fresh
1 x Leaves torn into halves)
1 x Parmesan cheese

Cook artichoke hearts according to package directions. Drain.

Rinse with cold water and drain [or just drain canned or marinated hearts, reserving marinade]. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.

Add radicchio, basil and remaining 1-½ tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. [If you feel you need it for flavor, add reserved marinade a tablespoon at a time and then tasting to see if it needs more.] Divide salad between 2 plates.

Using cheese plane or vegetable peeler, shave Parmsesan atop salad.

Serves 2, can be double or tripled. Recipe from Bon Appetit, February, 1992.

Courtesy of Shareware RECIPE CLIPPER 1.1

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