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Artichoke Heart And Radicchio Salad


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  • 1 package frozen artichoke hearts - (9 oz)
  • 2 1/2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1 small radicchio head separated into
  • leaves, large leaves torn in half
  • 14 fresh basil leaves chopped
  • Parmesan cheese


Servings 2


Step 1

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.

This recipe yields 2 servings.

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