Title: Artichoke heart and radicchio salad
 Categories: None
      Yield: 2 Servings
 
      1 pk Artichoke hearts; frozen --
           Marinated in a jar]
  2 1/2 tb Olive oil -- extra-virgin
      2 ts Lemon juice -- fresh
      1    Raddicho; small --
           Separated
           Leaves torn into halves)
     14    Basil leaves -- chopped
           Parmesan cheese
 
  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.