Artichoke Heart And Radicchio Salad

Be not afraid at His sweet, lovely and desirable cross, for although I have not been able because of my wounds to lift up or lay down my head but as I was helped, yet I was never in better case all my life... He has so wonderfully shined on me with the sense of His redeeming, strengthening, assisting, supporting, through-bearing, pardoning and reconciling love, grace and mercy that my soul doth long to be freed of bodily infirmities and earthly organs, so that I may flee to His Royal Palace, even the Heavenly Habitation of my God, where I am sure of a crown put on my head and a palm put in my hand and a new song in my mouth, even the song of Moses and of the Lamb, so that I may bless, praise, magnify and extol Him for what He hath done to me and for me... Farewell, my children, study holiness in all your ways, and praise the Lord for what He hath done for me, and tell all my Christian friends to praise Him on my account. Farewell, sweet Bible, and wanderings and contendings for truth. Welcome, death. Welcome, the City of my God where I shall see Him and be enabled to serve Him eternally with full freedom. Welcome, blessed company, the angels and spirits of just men made perfect. But above all, welcome, welcome, welcome, our glorious and alone God, Father, Son and Holy Ghost; into Thy hands I commit my spirit, for Thou art worthy. Amen.

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CATEGORY	CUISINE	TAG	YIELD
Dairy			2	Servings

INGREDIENTS

1		Artichoke hearts, frozen
		Marinated in a jar]
2 1/2	T	Olive oil, extra-virgin
2	t	Lemon juice, fresh
1		Raddicho, small
		Separated
		Leaves torn into halves), Leaves torn into halves
14		Basil leaves, chopped
		Parmesan cheese

INSTRUCTIONS

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. Recipe from Bon Appetit, February, 1992. Courtesy of
Shareware RECIPE CLIPPER 1.1  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 399 Calories From Fat: 218 Total Fat: 24.9g Cholesterol: 74.8mg Sodium: 1310.7mg Potassium: 466.6mg Carbohydrates: 10.3g Fiber: 5.1g Sugar: 1.1g Protein: 35.8g