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Name: Artichoke Heart and Radicchio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 ts Lemon juice -- fresh; Parmesan cheese; 1 pk Artichoke hearts; frozen --; Separated; 14 Basil leaves -- chopped; Marinated in a jar]; Leaves torn into halves); 2 1/2 tb Olive oil -- extra-virgin; 1 Raddicho; small --

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INGREDIENTS

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

Servings

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

NOTES

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Artichoke Heart and Radicchio Salad

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

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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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 2 Servings

Calories: 31
Calories from Fat: 20 (65%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 93.1mg		29 %
Sodium 30.8mg		1 %
Potassium 29.5mg		1 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 31

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