Ingredients: 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 Parmesan cheese
Directions: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. |