Artichoke Heart And Radicchio Salad

Directions

1. Cook artichoke hearts according to package directions. Drain. Rinse with cool water and drain [or possibly just drain canned or possibly marinated hearts, reserving marinade]. Transfer to bowl. Add in 1 Tbsp. extra virgin olive oil and 1 tsp. lemon juice and let stand 15 min. Add in radicchio, basil and remaining 1-1/2 Tbsp. oil to artichokes and toss to coat. Season with salt and pepper. Add in remaining 1 tsp. lemon juice and toss to coat. [If you feel you need it for flavor, add in reserved marinade a Tbsp. at a time and then tasting to see if it needs more.] Divide salad between 2 plates.
2. Using cheese plane or possibly vegetable peeler, shave Parmsesan atop salad.
3. Serves2, can be double or possibly tripled.