Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 1⅒