| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 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 |
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
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