Red Potato Salad

2 lbs. red potatoes
10 oz. frozen or 18 oz. canned artichoke hearts, drained and rinsed.
2 medium red onions, thinly sliced
salt and pepper
1/2 cup parmesan cheese shavings

--Lemon Vinaigrette--
1/4 cup fresh basil, finely chopped
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 Tblspoons olive oil
salt
freshly ground black pepper

~In a large pot of salted water, add potatoes, bring to the boil, and cook until tender, 15-20 minutes. Drain the potatoes and quarter if large. In a large bowl, toss the potatoes with the artichoke hearts, red onions, and vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved parmesan before serving.