Recipe information
Yield
Serves 2
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
Preparation
Step 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.
Step 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.
