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Recipe Name: Artichoke Heart And Radicchio Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 Artichoke hearts, frozen
Marinated in a jar]
2 1/2 Tablespoon(s) Olive oil, extra-virgin
2 Teaspoon(s) Lemon juice, fresh
1 Raddicho, small
Leaves torn into halves), Leaves torn into halves
14 Basil leaves, chopped
Parmesan cheese
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

Nutrition (calculated from recipe ingredients)
Calories: 399
Calories From Fat: 218
Total Fat: 24.9g
Cholesterol: 74.8mg
Sodium: 1310.7mg
Potassium: 466.6mg
Carbohydrates: 10.3g
Fiber: 5.1g
Sugar: 1.1g
Protein: 35.8g

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