Ingredients Jump to Instructions ↓

  1. 1 pk Artichoke hearts; frozen,

  2. 9 2 1/2tb Olive oil; extra-virgin

  3. 1 ea Raddicho; small, separated

  4. 14 ea Basil leaves; chopped

  5. 1 x Marinated in a jar

  6. 2 ts Lemon juice; fresh

  7. 1 x Leaves torn into halves

  8. 1 x Parmesan cheese

Instructions Jump to Ingredients ↑

  1. + Directions : 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 1-1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. [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.


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