|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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