Artichoke Heart And Radicchio Salad

Recipe Ingredients

1 packet		Frozen artichoke hearts - (9 oz)
2 1/2 tablespoons	37ml	Olive oil
2 teaspoons	10ml	Fresh lemon juice
1 teaspoon	5ml	Radicchio head - separated into (small) Leaves, large leaves torn in half
14		Fresh basil leaves - chopped
		Parmesan cheese

Recipe Instructions

Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.

Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad.

Source:
"Bon Appetit, February 1992"

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