1 9-ounce package frozen artichoke hearts
2 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 small radicchio head, separated into leaves (large leaves torn in half)
14 fresh basil leaves, chopped
1. 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.
2. 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.