Instructions: Cook artichoke hearts according to package directions. Drain. Rinse with

cold water and drain. 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. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad.

Serves 2.

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