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Artichoke Heart and Radicchio Salad

Artichoke Heart and Radicchio Salad comes together with Artichoke Hearts Frozen, Marinated In A Jar, Olive Oil Extra Virgin, Lemon Juice Fresh, and Raddicho Small. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 pkg
• to taste
• 2 1/2 tbsp
• 2 tsp
• 1
• to taste
• to taste
• 14
• to taste

Method (preview)

1. 1

   Cook artichoke hearts according to package directions.

2. 2

   Drain.

3. 3

   Rinse with cold water and drain [or just drain canned or marinated hearts, reserving marinade].

4. 4

   Transfer to bowl.

5. 5

   Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.

6. 6

   Add radicchio, basil and remaining 1-1/2 tablespoons oil to artichokes and toss to coat.

7. 7

   Season with salt and pepper.

8. 8

   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.

9. 9

   Courtesy of Shareware RECIPE CLIPPER 1.1

10. 10

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip