1 9 oz. Pkg frozen artichoke hearts
2 1/2 Tablespoon olive oil
2 Teaspoons lemon juice
1 Small radicchio head separated into leaves. Tearing large leaves in half.
14 Fresh basil leaves, chopped
Cook artichoke hearts according to instructions on pkg. Drain and rinse with cold water, drain. Transfer to bowl. Add 1 tbsp. olive oil and 1 Teaspoon of lemon juice. Let stand 15 minutes. Add radicchio, basil and remaining 1 1/2 tbsp. oil to artichokes and toss to coat. Season with salt & pepper. Add remaining 1 Teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave parmesan cheese on top of salad.
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!