Artichoke Heart and Radicchio Salad

• 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

1. Cook artichoke hearts according to package directions.
2. Drain.
3. Rinse with cold water and drain.
4. Transfer to bowl.
5. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.
6. Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat.
7. Season with salt and pepper.
8. Add remaining 1 teaspoon lemon juice and toss to coat.
9. Divide salad between 2 plates.
10. Using cheese plane or vegetable peeler, shave Parmesan atop salad.

olive oil, lemon juice, radicchio head, basil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/artichoke-heart-and-radicchio-salad-1171 (may not work)