Marinated Artichokes and Mirlitons

By Lv2Cook

Ingredients

• 3 (8-ounce) cans mirlitons (chayotes)
• 1 (14-ounce) can artichoke bottoms drained and sliced crosswise
• 1/2 cup white wine vinegar
• 1/4 cup low-salt chicken broth
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• 1/2 teaspoon Cajun-Creole Seasoning (see recipe)
• 2 garlic cloves minced
• 1 (2-ounce) jar diced pimento drained
• Boston lettuce leaves (optional)

Details

Servings 1

Preparation

Step 1

Peel mirlitons; cut in half lengthwise, and discard pits. Cut mirliton halves lengthwise into slices. Steam mirliton slices and artichoke bottoms, covered, 40 minutes or until tender. Cool.

Combine vinegar and next 7 ingredients (vinegar through pimento) in a large bowl; stir with a whisk.

Add vegetables to vinegar mixture; toss well. Cover and marinate 1 hour, stirring occasionally. Spoon into a lettuce-lined bowl, if desired. Serve with a slotted spoon.

Serving Size: 1 cup