Artichoke heart and radicchio salad

1. Cook artichoke hearts according to package directions.
2. Drain.
3. Rinse with cold water and drain [or just drain canned or marinated hearts, reserving marinade].
4. Transfer to bowl.
5. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.
6. Add radicchio, basil and remaining 1-½ tablespoons oil to artichokes and toss to coat.
7. Seasoni with salt and pepper.
8. Add remaining 1 teaspoon lemon juice and toss to coat.
9. [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.
10. ] divide salad between 2 plates.
11. Using cheese plane or vegetable peeler, shave parmsesan atop salad.
12. Serves 2, can be double or tripled.
13. Recipe from bon appetit, february, 199Courtesy of shareware recipe clipper 1.