Marinated Artichokes and Mirlitons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 (8-ounce) 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 |
2 garlic cloves, minced |
1 (2-ounce) jar diced pimento, drained |
boston lettuce leaves (optional) |
Directions:
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.
2. Combine vinegar and next 7 ingredients (vinegar through pimento) in a large bowl; stir with a whisk.
3. 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.
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