| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | :, Salads | 6 | Servings | |
INGREDIENTS
| 3 | tb | Fresh lemon juice; (plus 1 teaspoon) |
| 12 | Fresh artichoke hearts | |
| 6 | ts | Olive oil |
| Salt and fresh ground pepper to taste | ||
| 6 | lg | Radicchio leaves |
| 1/3 | c | Parmesan cheese; thinly sliced |
| 1 | Scallion; green part only, thinly sliced |
INSTRUCTIONS
Fill medium size bowl with water and add 2 tbsp of lemon juice. Slice artichoke hearts thinly and place in water. Whisk together remaining lemon juice and olive oil. Season with salt and pepper. Place 1 radicchio leaf on each plate. Drain sliced artichoke hearts and place in a bowl. Toss with dressing. Divide salad evenly among the plates, arranging it so that it spills out of the radicchio leaves. Sprinkle each salad with parmesan and sliced scallion. Serve immediately. ~ - - - - - - - - - - - - Recipe by: : The New York Times Magazine, Molly O'Neill Posted to MC-Recipe Digest V1 #1065 by Carriej999@aol.com on Jan 31, 1998
A Message from our Provider:
“If you’re too open minded, your brains will fall out”