Ingredients Jump to Instructions ↓

  1. 1 packet Frozen artichoke hearts - (9 oz)

  2. 2 1/2 tablespoons 37ml Olive oil

  3. 2 teaspoons 10ml Fresh lemon juice

  4. 1 teaspoon 5ml Radicchio head - separated into (small) Leaves, large leaves torn in half

  5. 14 Fresh basil leaves - chopped Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.


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